Pimientos Picantes \u00e2\u20ac\u201c Marinated Bell Peppers<\/p>\n
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3 small Red Bell Peppers<\/p>\n
3 T. Olive Oil<\/p>\n
\u00c2\u00bc C. Sherry Vinegar<\/p>\n
Sprig Thyme<\/p>\n
Sprig Rosemary<\/p>\n
2 cloves Garlic, slivced<\/p>\n
\u00c2\u00bd tsp. Cayenne<\/p>\n
1 T. drained Capers<\/p>\n
1 T. chopped Flat Leaf Parsley<\/p>\n
Salt and Pepper<\/p>\n
Bread for Serving<\/p>\n
<\/p>\n
Broil peppers until skins are blistered and black.\u00c2\u00a0 Transfer to plastic bag, seal, and let steam.\u00c2\u00a0 When cool, peel off skins and remove seeds and membrane.\u00c2\u00a0 Set seive over a bowl to catch juices, add peppers to seive.\u00c2\u00a0 Slice peppers into \u00c2\u00bd inch strips, one a time, returning to seive after you slice each one.\u00c2\u00a0 Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.\u00c2\u00a0 Cook over low heat for 2 minutes.\u00c2\u00a0 Add remaining peppers, capers, parsley and salt and pepper to taste.\u00c2\u00a0 Cook, stirring, for another minute.\u00c2\u00a0 Remove from heat and cool.\u00c2\u00a0 Cover and chill overnight.\u00c2\u00a0 To serve, return to room temperature and serve with thinly sliced bread for scooping.<\/p>\n
<\/p>\n
From Easy Tapas<\/p>\n","protected":false},"excerpt":{"rendered":"
Pimientos Picantes \u00e2\u20ac\u201c Marinated Bell Peppers 3 small Red Bell Peppers 3 T. Olive Oil \u00c2\u00bc C. Sherry Vinegar Sprig Thyme Sprig Rosemary 2 cloves Garlic, slivced \u00c2\u00bd 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.\u00c2\u00a0 Transfer to plastic bag, seal, and let steam.\u00c2\u00a0 When cool, peel off skins and remove seeds and membrane.\u00c2\u00a0 Set seive over a bowl to…<\/p>\n