Roasted Peppers with Boquerones
Sweet roasted red bell peppers marinated in sherry vinegar and topped with Spanish white anchovies, creating a classic Spanish tapas dish that balances smoky, sweet, and briny flavors.
Ingredients
- •6 whole large red bell peppers
- •1 tablespoon Sherry vinegar
- •1 teaspoon sugar
- •12 pieces boquerones
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
40 min
- 3.
When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
120 min
- 4.
Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
5 min
