- 3 Whole roasted peppers
- 2 Cloves garlic
- Spanish sherry vinegar
- Olive oil
- If whole roasted peppers are not available in your supermarket, or if you prefer freshly roasted peppers, you must first roast the red bell peppers, peel and de-seed them. Peppers can be roasted in the oven or over a BBQ grill.Use a dinner-size plate or platter with a lip, so that they oil and vinegar do not spill over the side.
If using bell peppers: Remove seeds from the roasted peppers, if any.
Cut each pepper in four pieces and lay on a dinner plate or platter.
Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.
Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.