← Nouns Cooking · Spanish

Ingredients

• 4 large red peppers (about 1 kg)
• 5 tbsp extra virgin olive oil
• 4 cloves Garlic, thinly sliced
• 1 tsp Cumin seeds
• 3 ripe tomatoes (about 400 g), grated, skins discarded
• 1 tsp Sherry vinegar (optional)
• Salt

Method

1. Heat the oven to 200°C (400°F). Rub the peppers with 1 tbsp of the oil, put them on a tray and roast for 45 min, turning once, until the skins are blistered and blackened in places.
2. Put the peppers in a bowl, cover with a plate and leave them for 15 min to steam; this loosens the skins. Then peel, remove the seeds and tear the flesh into strips, saving any juices.
3. Toast the cumin seeds in a dry frying pan over medium heat for 1 minute until fragrant, then crush them roughly.
4. Heat the rest of the oil in the pan over medium-low heat and cook the garlic for 1 minute until pale gold. Add the tomato and cumin and cook for 8–10 min, until thick.
5. Stir in the peppers and their juices, season with salt and the vinegar, if using, and cook for 2 min more. Serve warm or at room temperature with bread, grilled meat or fish.

Tips

• It keeps for 4 days in the fridge and the flavour deepens.
• Some cooks top it with sliced hard-boiled egg or a little tuna.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Spain on a Fork