Marinated Peppers (Tapas)

Published by Ryland Peters & Small
May 29, 2019

City Style and Living recipes spring 2019  Tapas_Marinated-Peppers-(credit-Ryland-Peters-&-Small)

/ Pimientos picantes ; Courtesy Ryland-Peters

Marinated peppers are very simple but taste fantastic; for the best result, use small peppers. Serve on a slice of bread or toast, or go that bit further and serve the bread old-fashioned tapas-style on top of a glass of chilled sherry.


3 small red bell peppers

3 tablespoons olive oil

50 ml/1/4 cup sherry vinegar

A sprig of fresh thyme

A sprig of fresh rosemary

2 garlic cloves, sliced

1/2 teaspoon cayenne pepper

1 tablespoon salted capers, rinsed and drained

1 tablespoon chopped fresh flat leaf parsley

Sea salt and freshly ground white pepper

Thinly sliced bread, to serve

Grill the peppers slowly under a preheated overhead grill/broiler until the skins are blistered and black. Transfer to a plastic bag, seal and let steam. When cool enough to handle, pull off the skins and remove the seeds and membranes. Put the peppers in a sieve/strainer set over a bowl to catch the juices and cut into 1-cm/½-inch strips.

Heat a heavy-based frying pan/skillet, then add the oil. vinegar, thyme, rosemary, garlic, cayenne pepper and the collected pepper juices. Cook over low heat for 2 minutes. Add the peppers, capers, parsley and salt and pepper to taste. Cook, stirring, for 1 minute. Remove from the heat and let cool. Transfer to a bowl, cover and chill overnight.

When ready to eat, return to room temperature and serve on a thin slice of bread with sherry, wine or beer. This dish can be kept in the refrigerator for up to one week.

Excerpted from Tapas published by Ryland Peters & Small (CAN $19.95).  Photography © Ryland Peters & Small. Used with permission from the publisher.

This original recipe article first appeared in the Spring 2019 issue of City Style and Living Magazine.

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