(From a Spanish recipe, translated from French.)
A delicious Spanish dish that even the Spanish don't know about!
1. Preheat oven to grill (at high temperature). Put slices of red bell peppers on an oven sheet, skin towards the top and leave in the oven for 8 to 10 minutes. Wait until skin is black and wrinkled. Carefully to avoid burning yourself, transfer the now black slices into a plastic bag (for food of course)(or zip lock bag) with a pair of pliers (I just use a fork but it's not as practical). Close the bag and wait for it to cool down.
2. Remove the Red Pepper slices from the bag and peel skin off with your fingers (I suggest wearing disposable plastic gloves though I've never done this, because the Red Peppers can leave a strong smell on your fingers that takes time to leave...). Once the skin is removed you can slice the pieces again (as you like) and then place them into a serving dish.
The prep time depends on how many slices you can put on one sheet, generally I have to do two sheets which takes longer unfortunately...
3. To prepare the amazing sauce. In a pan, heat the Olive Oil, add the diced garlic cloves and cook for 4 minutes at low temperature. Stir often until the garlic is golden. Add the almonds (personally I don't put almonds in my recipe and they are just as amazing), the honey, the vinegar and the parsley. Pour the sauce onto the peppers, add salt and pepper.
4. Let it cool down. You can also cover the dish and put it in the fridge for later use. Just let it return to room temperature before serving.
Enjoy!
PS: I first made this dish for a Spanish class (we were all supposed to make something for the fun) and my Spanish teacher was quite amazed.
- Initially don't slice the Red Peppers to thin (in terms of width) the less skin exposed the harder it will be to peel it off later. You can always cut the pieces again.
- The oven and the plastic bag helps blacken the skin and humidify it to peel it off.
- It's hard to mess up the sauce but the sauce is still key to the recipe.
- You can use Spanish honey and other Spanish ingredients for the fun but it's not necessary.
- Wine vinegar used for this recipe is Xeres vinegar.
- If cooking the sauce doesn't make your mouth water (potentially), you have either lost the use of your taste buds, are not hungry at all or have done something wrong in your sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 43 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 378.8mg | 10 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 9.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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