Taste & Travel
Asadillo de Pimientos
Chef frank Camorra of moVida restaurant shares his recipe for this Spanish dish of roasted vegetables, traditionally served as tapas or as a side to meat dishes.
Sweet Red Peppers 6 whole
Onions 2 Garlic 2 full heads
Extra Virgin Olive Oil1 250 ml
Sea Salt to taste
Tomatoes 500 g, peeled, seeded, and roughly chopped
1/2 bunch, roughly chopped
Sherry Vinegar 125 ml
Cumin Seeds 1 Tbs, toasted and crushed 1 PREHEAT oven to 350°F. Place whole red peppers, onions and heads of garlic in a baking dish. Drizzle with some of the olive oil and sprinkle with sea salt. Roast for 30 minutes or until onion is soft.
2 TRANSFER to a bowl, cover with plastic wrap (the steam will help loosen the skins), and set aside until cool enough to handle.
3 PUT tomatoes and parsley in a separate bowl.
4 SQUEEZE the onions from their skins onto a cutting board, chop roughly and add to the bowl of tomatoes.
5 CUT tops off the heads of garlic and squeeze the garlic cloves into the bowl.
6 PEEL red peppers and discard the seeds. Tear flesh into strips and add to the bowl.
7 POUR over the remaining oil and the sherry vinegar. Sprinkle with cumin. Add salt to taste. Toss well with your hands.