Wednesday, 26 September 2007

Red Peppers


If I see red capsicum on sale I try and buy a kilo or so and roast them for preserving...








I put them sliced up, under a grill and blacken them as much as I can so that they are well cooked therefore giving extra flavour and softness...








Cover them in glad wrap and let them steam their skins almost off and then you peel the skins right off...









Once I have them peeled I dress them with salt and balsamic vinegar and lots of olive oil... I dress them whilst they are still warm so they absorb the flavour... If I feel that they are not soft enough or perhaps I did not cook them long enough or indeed if they were not ripe enough on picking, I will throw the whole lot into a frypan and cook them off... reducing the vinegar and softening the capsicum and sweetening the entire taste...


I often add these (chopped up) to any tomatoe based sauce I am making... I use it on a cheese platter in a little bowl... I love it with my eggs and bacon as a side dish... it is great in toasted sandwiches or any sandwich really... I think it's yummy in a savoury tart with goats cheese and caramelised onions... really you can do what you like with it... I keep it in the fridge topped up with oil to stop the air getting in and it will keep for a few weeks...

Enjoy......................

4 comments:

Gloria said...

Vida I love this type of sauce, how many times you may have at the refrigerator???xxxGloria

Gloria said...

Hey Vida where are you dear?? I come to your site and you are not here, maybe late.

The bread you say with chancaca is " sopaipillas" are wonderful. CariƱos xxxxxxGloria

Vida said...

That is right, sopaipillas, I could not remember the name, thank you. Last night we had completos, my Italian friend asked for them. I will post later... V x

chriesi said...

I love that.