|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a quick and easy recipe to entertain your guests before the main course arrives? This simple recipe for the famous Spanish pimientos fritos con ajo will be a crowd pleaser. Suited for vegans, vegetarians, and omnivores, this dish is a great addition to your menu, gluten-free, and also easy on your pocket.
You might see this simple tapa offered in Spain alongside slices of rustic bread, but you can also serve it as a hot or cold side dish, to mix in a sandwich, or to offer with other cold dishes like pasta or potato salads. Think jasmine rice and grilled tofu covered in these delicious peppers. It's versatile, requires very little time to make, and keeps well in an air-tight container in the fridge for up to seven days.
In Spanish cuisine, peppers are present in as many as 50 percent of recipes due to their great variety and the extent to which they're farmed. For this dish, use mild green chiles, such as green pasilla (or poblano) chiles or green Anaheim chiles, paired with sweet red bell peppers. You could use other types of peppers, but the result might be less authentic compared to the original Spanish dish.
Gather the ingredients.
Rinse the peppers with cold water and cut off the stems. Slice the peppers in half, lengthwise, and discard the seeds and veins.
Cut the flesh of the peppers into large pieces. You should end up with pieces about 1.5-inches square.
Peel all the garlic cloves and finely chopped them. You can also use a garlic crusher or a cheese grater to speed up the process.
In a large frying pan, add the olive oil and warm it to medium-high heat. Remember that olive oil has a smoke point considerably lower than other vegetable oils. If the pan smokes discard the oil and start again to avoid a bitter flavor in your food.
When the olive oil is hot, add the peppers and garlic into the frying pan. Stir often until peppers are soft; this will also prevent the garlic from burning too fast.
Salt peppers to taste.
Remove the peppers from the pan and place in a serving dish.
To serve as a tapa, spoon some of the peppers onto slices of crusty, rustic bread or baguette. You could also arrange slices of bread next to a bowl with the peppers and provide a spoon for your guests to top the bread slices themselves. Enjoy hot, warm, or cold!
- You could also double or triple the amounts in the recipe and freeze the peppers in a container or freezer bag, up to a year. Remember to label the bags.
- When you want to use the frozen peppers, thaw them in the refrigerator and use them within three to four days.
- They will work well as a tapa or side dish when thawed and heated.
- You could also blend them and use the thick preparation as a flavor base for a vegetable soup or rice.
Cuidado, Muy Caliente
Anaheim are mild in heat, as are pasillas; on the Scoville scale, which measures heat in peppers and other spicy foods, the Anaheim earns 500 to 2,500 units, while the bell pepper has only 0 to 100. So you'll break a sweat, but a small one if you consider that a habanero pepper earns a whopping 100,000 to 350,000 units on the same scale! The heat peppers have is concentrated in the seeds and veins, which you will remove for this recipe unless you feel adventurous. Because of this, remember never to touch your eyes or nose after slicing and cleaning spicy peppers.