Roasted Peppers with Boquerones

Ingredients for Roasted Peppers with Boquerones

• 6 large red peppers (1.4kg total)

• 1 tablespoon Sherry vinegar

• 1 teaspoon sugar

• 12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise

How to make Roasted Peppers with Boquerones

Preheat grill.

Grill peppers on a grill 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.

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.

Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.