Marinated Peppers

Makes 1 jar approx
Calories:

Tapas: and other Spanish plates to share, by Ryland Peters and Small

Ingredients

3 small red peppers
3 tablespoons olive oil
50ml sherry vinegar
sprig fresh thyme
sprig fresh rosemary
2 clovges garlic
1/2 teaspoon cayenne pepper
1 tablespoon salted capers, rinsed
1 tablespoon flat leaf parsley, chopped
sea salt & freshly ground white pepper

Method

  1. Roast the peppers until blistered and black, about 20-30 minutes.

  2. Transfer to a bag and let them steam. When cool enough to handle, pull off the skins and remove the seeds and membranes. Put the peppers into a seive over a bowl to catch the juices.

  3. Heat a heavy frying pan, then add the oil, vinegar, thyme, rosemary, garlic, cayenne pepper and the collected pepper juices.Cook over a low heat for 2 minutes.

  4. Add the peppers capers, parsley, salt and pepper to taste. Cook stirring for a further minute. Remove from heat and allow to cool. Transfer to a bowl. Cover and chill overnight.

  5. When ready to eat, return to room temperature and serve on a thin slice of bread.

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