Marinated peppers

This is a typical tapas dish with its peppers, oil and garlic.  It has a slightly spicy hit due to cayenne pepper.

It can be cooked well in advance (even days) and, in fact, benefits from being kept for a while.

Preparation Time: 15 Mins

Cooking Time: 25 Mins

Total Time: 9 Hrs

Ingredients

For 4 servings…

3                    Peppers  - Small, red 

3 tbs               Olive oil     

50 ml              Vinegar  - Sherry      

1 sprig             Thyme      

1 sprig             Rosemary   

2 cloves           Garlic  - sliced thinly  

½ tsp              Cayenne    

1 tbs               Capers  - rinsed and drained    

1 tbs               Parsley  - chopped    

                     Pepper  - freshly ground, white 

                     Salt          

To serve

                     Bread  - white         

Method

Grill the peppers slowly under a grill until the skins are blistered and black.  Transfer them to a plastic bag, seal it and let them steam.

When cool enough to handle, pull off the skins and remove the seeds.  Cut the peppers into 1 cm strips and put them in a sieve over a bowl to catch the juices.

Heat a heavy-based frying pan and add the oil, vinegar, thyme, rosemary, garlic, cayenne pepper and the collected pepper juices.  Cook over low heat for 2 minutes.

Add the peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for 1 minute.  Remove

from the heat and let cool.  Transfer to a bowl, cover and chill overnight.

When ready to eat, return to room temperature and serve with thin slices of bread.

Wine recommendations

An aromatic white wine.

Conventional

     Manzanilla Sherry

     Txakoli de Getaria

Interesting

     Côtes de Gascogne blanc

     Muscadet Sèvre et Maine Sur lie