Red peppers stewed with garlic and vinegar

After 500 years in the food industry I notice from time to time that some of the recipes that I very often prepare at home have not yet appeared here and it never ceases to amaze me how sometimes the home and professional spheres are so far apart – especially when part of my job involves preparing local recipes – but luckily we have time to put things right. Here are these braised peppers that are a staple when in season and used in just about anything.

Roasted peppers are a treat, but turning on the oven at this time of year is less appetizing than a shot in the knee, so take advantage of any time you have to fiddle with other things in the kitchen to make it take the little time, effort and much later satisfaction. I know that vinegar and sour flavors are generally not to everyone’s liking, but in this case they contrast perfectly with the sweetness of the pepper, so I recommend you try it, even if it’s in small quantities.

The amount of pepper you can cook at one time depends a lot on the size of your pan and your patience: ideally, there are no 20 layers of this vegetable, because in that case there would be more cooking than stewing, and the result will look less tasty. But if you’re patient and don’t mind uncovering and stirring frequently, you can still have an equally delicious stew even if you stack the peppers.

It may seem like the recipe calls for a lot of garlic, but in this case garlic is an essential part of the recipe: I love making a toast with good rye bread and brushing a good amount of this delicious garlic on top of the peppers with some of the cooking juices , sprinkle some pepper and some salt flakes and eat like this; without anything else, for breakfast or snack.

If so much minimalism is killing you, there are loads of things you can do to accompany those peppers. Without moving from the toast, the avocado is killer, as are a few generous spoonfuls of hummus or other vegetable spread. I can’t think of a canned fish that doesn’t go well with it: I’ve eaten it with tuna, bonito, mackerel, sardines, mackerel and anchovies with excellent results; and in a salad with chickpeas or lentils, pickled onions and the same preserves, success is guaranteed. A good cooked ham or smoked lacón are also good accompaniments and almost any fresh or aged cheese as it has a sweet and sour point that makes them emerge at the same time.

More ideas? In a salad with potatoes, couscous or pasta, on a simple grilled pork loin or tenderloin, chopped over any cold soup, in a million sandwiches or as a filling for hard-boiled eggs, simply mixed with their yolks. The possibilities are so numerous that I think I’ll finish sooner if I tell you where I wouldn’t put it: in a dessert (and I’m sure that everything needs to be dressed up to find the right one).

difficulty

The one who cuts the peppers.

ingredients

  • 1.2 kg of peppers
  • 100 ml olive oil
  • Apple cider vinegar to taste
  • A handful of parsley leaves
  • 1 level tablespoon za’atar (or a mixture of thyme, rosemary and sesame seeds)
  • A clove of garlic (or a little more if it’s small)
  • Salt
  • pepper

preparation

  1. Mash the parsley with two tablespoons of oil and one tablespoon of vinegar. Store in the fridge so it doesn’t turn brown.
  2. Wash the peppers, remove the stalk and seeds and cut into strips.
  3. Place in a saucepan over medium heat with the remaining oil, salt, pepper and a good dash of apple cider vinegar, the za’atar or the herb-sesame mixture and cover and cook for about 10 minutes.
  4. After this time, uncover, stir well and judge: if there is a lot of liquid, continue cooking uncovered for a few minutes until most of it has evaporated -while stirring frequently-; If not, continue cooking covered.
  5. Stir every five minutes or so until the peppers have a candied appearance and their juice has reduced and mixed with the spices (total time depends on pepper thickness and freshness).
  6. When they are done, add the parsley dressing, stir and cook uncovered for another three minutes. Remove from heat, allow to cool and refrigerate for at least 24 hours before eating; The ideal is to take it out of the fridge a little beforehand so that it can be eaten at room temperature.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to defensiveracomidista@gmail.com.

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