Roasted Peppers Recipe

1. Place the whole peppers into a tray suitable for the oven and roast them for 45 minutes @ 180C.


2. In a pan, place the oil and confit the garlic cloves in a very low heat for 30-40 mins. Then strain them keeping the oil and garlic cooling down.


3. Once the peppers are roasted, place then into a suitable container with a lid to make them sweat until they are cold.


4. Peel the peppers and cut them in julienne. Place on a clean bowl. (Keep the juices from roasting)


5. Cut the onion into half julienne and add it to the pepper. Mix.


6. Add the rest of ingredients: Sherry Vinegar, the confit garlic (peeled), the oil where garlic was confit, and some of the juices of the roasting.


7. Mix well and keep in a refrigerator for 1 hour minimum before serving.

For Serving: I have just given an example with some turned potatoes and grilled mackerel fillets. But this recipe will go very well with tinned tuna chunks, confit cod, grilled tuna steak, etc.

Enjoy!
Recipe available on YouTube