Marinated peppers are very simple but taste fantastic; for the best result, use small peppers. Serve on a slice of bread or toast, or go that bit further and serve the bread old-fashioned tapas-style on top of a glass of chilled sherry.
3 small red bell peppers
3 tablespoons olive oil
50 ml/1/4 cup sherry vinegar
A sprig of fresh thyme
A sprig of fresh rosemary
2 garlic cloves, sliced
1/2 teaspoon cayenne pepper
1 tablespoon salted capers, rinsed and drained
1 tablespoon chopped fresh flat leaf parsley
Sea salt and freshly ground white pepper
Thinly sliced bread, to serve
Grill the peppers slowly under a preheated overhead grill/broiler until the skins are blistered and black. Transfer to a plastic bag, seal and let steam. When cool enough to handle, pull off the skins and remove the seeds and membranes. Put the peppers in a sieve/strainer set over a bowl to catch the juices and cut into 1-cm/½-inch strips.
Heat a heavy-based frying pan/skillet, then 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 on a thin slice of bread with sherry, wine or beer. This dish can be kept in the refrigerator for up to one week.
Excerpted from Tapas published by Ryland Peters & Small (CAN $19.95). Photography © Ryland Peters & Small. Used with permission from the publisher.
This original recipe article first appeared in the Spring 2019 issue of City Style and Living Magazine.