This is a side dish or an appetizer, but a very quick one, since piquillos (sold in cans or jars) are already cooked. You can use freshly roasted red peppers (page 470) as a substitute, but not canned pimientos, which will fall apart (and, in most cases, are tasteless anyway). Add a few anchovy fillets along with the garlic if you like.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Place the olive oil in a large skillet over medium-low heat and add the garlic. Cook, shaking the pan occasionally, until the garlic begins to color, about 5 minutes.
Step 2
Add the peppers and turn the heat to medium. Cook, shaking the pan, until the peppers just begin to change color on the bottom, less than 5 minutes; turn and repeat. Season and serve hot or at room temperature, drizzled, if you like, with a little more olive oil and some sherry vinegar.
