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.
