Sautéed Piquillo Peppers
This is a side dish or an appetizer, but a very quick one, since piquillos (sold in cans or jars) are already cooked. You can use freshly roasted red peppers as a substitute, but not canned pimientos, which will fall apart (and, in most cases, are tasteless anyway). Add a few anchovy fillets along with the garlic if you like. 2 tablespoons extra virgin olive oil, or a little more
- 2 teaspoons slivered garlic
- 8 to 12 piquillo peppers, cut into strips
- Salt and black pepper to taste
- Sherry vinegar to taste, optional
Instructions:
- Place the olive oil in a large skillet over mediumlow heat and add the garlic. Cook, shaking the pan low heat and add the garlic. Cook, shaking the pan occasionally, until the garlic begins to color, about 5 minutes.
- Add the peppers and turn the heat to medium. Cook, shaking the pan, until the peppers just begin to change color on the bottom, less than 5 minutes; turn and repeat. Season and serve hot or at room temperature, drizzled, if you like, with a little more olive oil and some sherry vinegar.
