narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (3 – 4 people)

  • 8 pimentos
  • 4 cubanelle peppers (optional)
  • 3 – 4 cloves of garlic (finely chopped)
  • dried or fresh oregano, thyme or parsley
  • white wine vinegar
  • olive oil
  • salt

Wash the peppers and arrange on a baking tin lined with baking paper. Roast in a preheated oven at 200 C° until they have softened and you can peel the skins off. Remove from the oven and place in a bag or bowl with a lid. Let the peppers sit for a while and peel the skins off removing the stalk and seeds. Serve on a shallow dish and sprinkle with some salt. Add the herbs of your choice, the finely chopped cloves of garlic, and vinegar and olive oil to taste.

TIP: You can prepare a larger quantity and refrigerate adding the peppers, olive oil and vinegar in a tightly sealed jar.

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