ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR
What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.
Provided by Rinshinomori
Categories Peppers
Time 1h10m
Yield 1 1/2 C
Number Of Ingredients 7
Steps:
- Heat the oven to 400 F degrees.
- Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
- Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
- Peel, seed and tear them into strips. Set aside.
- Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
- Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
- Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.
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Okaka Leticia
[email protected]These peppers are a great way to add some extra nutrition to your meals.
Babu Yaqoob
[email protected]I've never been a big fan of roasted red peppers, but this recipe changed my mind! They're so flavorful and versatile.
afts addingflavort-shrits
[email protected]This is a great recipe for a quick and easy side dish.
Micheal Young
[email protected]I love the vibrant color of these peppers. They really brighten up any dish.
Esther Boateng
[email protected]These peppers are a great addition to any antipasto platter.
Tangie Chiyambukira
[email protected]I'm not sure what I did wrong, but my peppers turned out a bit too smoky. I think I might have roasted them at too high of a temperature.
Temitope Fapohunda
[email protected]This recipe is a great way to use up leftover red bell peppers. I had a few peppers that were starting to go bad, so I roasted them up and they were delicious!
Audrey Donivant
[email protected]I found that roasting the peppers for a few extra minutes gave them a slightly caramelized flavor that I really enjoyed.
Ming Wong
[email protected]These peppers are a great make-ahead dish. I roasted a batch on the weekend and used them throughout the week in various dishes.
Sahib Jee
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of sherry vinegar, but I'm glad I did! The vinegar adds just the right amount of tanginess to the peppers.
KOKILA DEWSHAN
[email protected]These roasted peppers are so versatile! I've used them in salads, sandwiches, and even as a pizza topping.
Rana Farhan Rajput
[email protected]This was my first time roasting red bell peppers and it turned out great! The instructions were easy to follow and the peppers were perfectly roasted.
Yaseen G
[email protected]I love this recipe! The sherry vinegar gives the peppers a unique and delicious flavor.
Shahzaib Aslam
[email protected]These roasted red bell peppers are a fantastic way to add a pop of color and flavor to any dish. I used them as a topping for my grilled chicken and they were a hit!