Saturday, September 19, 2009

Red peppers with capers

This is another, very delicious and easy to make, tapas that we had in Spain: roasted red peppers with capers. I am not quite sure how the one we tasted was prepared so this is my try on it. I used lime juice but I believe in original one vinegar was used.

Red peppers with capers
serves 24 red peppers
2 tbsp olive oil
1 garlic clove, finely minced
1 tbsp capers in oil
juice of 1/2 lime

Preheat the oven, 180C. Wash and clean the red peppers. Put them in a baking dish and roast in the oven until soft, about 45 minutes. When done put in a small bowl, cover with plastic foil and let sit for about 15 minutes. This makes it easier to peal the thin skin of the peppers. After 15 minutes peal and cut the peppers in thick stripes.

Heat the olive oil, add minced garlic and capers. Fry for bout 2 minutes. Pour over the peppers. Add lime juice and season with salt.

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