12 August 2008

Rojo, Rojo, Rojo!



Peppers... they suggest something hot, bright red chili peppers, peppercorns etc etc. However, one of the best side dishes to an Andalucian meal are red peppers, something on the sweeter side...



Cook the peppers lightly each side - a little flame is good to scorch the skin, otherwise BBQ lightly over hot coals.



Then peel? NO!! Wrap your cooked peppers up in newspaper, throw them in a bowl and place them in the fridge over night.

Next day remove from the newspaper and the skin will fall off. Serve cold with lots of extra virgin olive oil, as a side-dish, tapas or part of a salad.

2 comments:

Krimo said...

We usually stick ours in a plastic bag and then peel them...
I'll have to try your newspaper way.

But CR, tell me, does it have to be a Spanish newspaper?

Orce Serrano Hams said...

Hi Krimo, I,m sure the good old chronicle or the gazette would work just as well :) When are you in Andalucia on your travels next?