A peck of pickled peppers.


My boys would eat sausages and donuts daily if I let them, so it’s probably good for our arteries to be back in Spain, eating healthier and working off our summer kilos.  One thing I will never complain about here is the abundance of fresh, local, organic produce.  And did I mention CHEAP!

I like cheap.

To get his stomach back on Spanish time, Rogelio requested a batch of his favorite roasted pepper salad.  You can’t get more typical than this.  It’s everywhere.  Around Algeciras, it is often served with a pile of tuna on top.

Here’s the recipe:

Grab a nice selection of peppers.  (Giraffe optional)

Get your sous chef to rub them all over with olive oil and sea salt.

“Like this?”

“That’s it, kid.  But more olive oil.”

“More?  You’ve got to be kidding?”

“Do not fear the olive oil, my wee Canadian babe.  After all the red meat we ate this summer that olive oil is practically lettuce.”

Then fire the peppers in the oven at a low-ish heat until they look like this:

To be a typically Spanish vegetable dish, you have to cook the bejesus out of it.  Forget crunch, snap, or texture of any kind.  Do not expect a splash of fresh juice on the palate.  Our goal here is sweet, soggy, and even slightly charred on the outside.  No strenuous chewing required.  You will find your vitamins floating in the olive oil in the bottom of the pan.  YUM!

Then, to be sure that no texture remains, peel off the paper-like pepper peel that loosened itself upon roasting.  If you are of the pale/pasty persuasion like myself, it could provoke flashbacks of Costa del Sol sunburnt skin.

So with that image in mind, (and if you enjoy grossing out your Spanish husband), sneak a taste of that oily, burnt skin.  Or eat it all, like I do.  It’s delicious.  (It’s also fibre, you Metamusil sausage eaters.)

Then, you just slice the peppers up.  Add a little chopped onion and sliced raw garlic, then pour some of that yummy liquid from the roasting pan back over it all.  A splash of vinegar or lemon is not mandatory, but it does brighten it up.

Just throw them back by the forkfuls.  Especially if you enjoy mushy, smooth, worm sized items slithering down your throat.

This day, I served the peppers with some raw veggies, quinoa and a walnut/red-pepper humus to make yummy wraps.

And, if you tell the stories of the burnt skin and squishy worms to your fellow diners, you may get the whole bowl to yourself.

Unless you are eating with a two-year old boy.

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6 comments

  1. You inspired me. Peppers roasted, salad is done. Thanks for the reminder about the pan drippings. I usually forget to add them back in and instead dump ’em. GREAT tip!!

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