Roasted Red Peppers
Pimientos Asados (Roasted Red Peppers) ~ A key ingredients in many Spanish dishes and sublime on their own as one of the simplest Spanish tapas.
Servings 1 cup
- 8 red peppers
- ½ cup plus 2 tbsp olive oil
- 1 clove garlic sliced
- ¼ tsp salt
- ¼ tsp sugar
Preheat oven to 350°. Rinse and dry the peppers and put them on a baking sheet in the oven and roast for 1 hour turning every 15 minutes.
Remove from the oven and cover with paper or kitchen towels. When the peppers are cool enough to handle, remove skins and stems. Cut open and remove seeds. Strain and save the juice for later if there is any.
Cut each pepper into 1/3” strips or to whatever size fits your recipe if using for one.
Heat oil in a skillet over medium heat then add the garlic and sauté for 2 minutes until golden. Add the peppers and season with salt and sugar. Lower the heat and cook for 15 minutes stirring often.