|Ensalada de Pimientos Asados, Roast Pepper Salad.|
Ensalada de pimientos asados
Roasted red pepper salad
- 3 thick-fleshed red bell peppers
- ½ onion, peeled
- extra virgin olive oil, wine vinegar, and salt
Roast the red peppers: wash and dry well, and poke once with a fork. Place in an oiled shallow baking dish and bake, uncovered, at medium high for an hour or so, until the peppers are very tender when pierced with a fork. This is best done early in the day or the day before, but if you have a microwave you can speed up the process (though best flavour is acquired in the oven or over hot coals, if you have them). Place the clean, dry peppers on the rotating dish in the microwave , poke each once, and microwave on high for about ten to fifteen minutes. Check the peppers occasionally and turn if necessary so all sides cook evenly. They are done when tender.
When the peppers are done, grate the onion and add to them, then dress with a sprinkling of salt, olive oil, and vinegar (use approximately equal parts of oil and vinegar). Let the flavours develop for at least a few hours in the refrigerator.
Serve chilled or at room temperature with plenty of good crusty bread. (If you like garlic, you can also finely chop a couple cloves of garlic and add to the mixture.)