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.