Roasted Red Peppers with Garlic and Sherry

This easy Spanish "tapa" can double as a first course or side dish. Roasted red peppers are marinated in Spanish extra-virgin olive oil, vinegar and fresh minced garlic. Enjoy the peppers on a slice of rustic bread, or as a side dish. Served cold, it makes a great dish for warm summer days. Covered, these peppers keep well in the refrigerator for up to a week.

3 whole roasted red peppers (or a dozen roasted piquillo peppers)
2 cloves garlic
¼ cup Spanish sherry or balsamic vinegar
¼ cup extra-virgin olive oil

Use a dinner-size plate or platter with a lip, so that the oil and vinegar do not spill over the side.

If using bell peppers: Remove seeds from the roasted peppers, if any. Cut each pepper in four pieces and lay on a dinner plate or platter.

If using piquillo peppers: Since these are small peppers (about 3” long), they are already the right size for individual servings. Drain whole piquillo peppers and arrange them around the plate or platter.

Peel and mince cloves garlic. Place minced garlic in a small bowl and pour in a few Tbsp. each of vinegar and oil. Whisk and carefully pour over the peppers.

Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.

Makes 4 servings.

Cook's Notes:  Note on Peppers: If whole roasted peppers are not available in your supermarket, or if you prefer freshly roasted peppers, you must first roast the red bell peppers, peel, and de-seed them. Follow these simple instructions for How to Roast Peppers. Peppers can be roasted in the oven or over a BBQ grill.