Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas