One of the typical summer salads not only in Gibraltar but also Andalusia, is a roast pepper salad also known as ‘pimientos asados‘. This is usually served as a side dish or as an accompaniment to various other tapas and ‘raciones‘. You can make this with only red peppers, although I like to use both red and green peppers as they each have their own individual flavour. At supermarkets here you can actually find packets of roasted peppers ready to use for this salad, however making it from scratch is quite easy. However if you are in a hurry, ready roasted are perfectly fine to use (in fact I use them all the time). It is best to use large bell peppers for this as they are nice and fleshy. You can also use tomatoes with this salad and even roast them with the peppers but I find it is perfectly fine without it. This is summer in a plate and tastes even better the day after, so the salad can be made in advance. Feeling adventurous? Roast some mild red chilli peppers for a little bit of heat!
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Roast pepper salad is one of the typical summer salads not only in Gibraltar but also Andalusia, also known as 'pimientos asados'. You can make this with only red peppers, although I like to use both red and green peppers as they each have their own individual flavour.
Ingredients
- 2 large red peppers
- 2 large green peppers
- 1 large salad onion (or 1 medium red onion)
- 2 tbsp extra virgin olive oil
- lemon juice or apple cider vinegar to marinade
- salt to taste
Instructions
- Set the oven to a high heat (about 200C). Place the peppers on a roasting tray, cover them with oil and sprinkle a little bit of salt and roast for about 30-40 minutes until tender.
- During this time you can cut the salad onion (or any other onion) into quarters and thinly slice it. Place it in a bowl of water to remove the harshness of the raw onion taste and leave to one side.
- Remove from the oven, place in a large bowl and cover with clingfilm. The heat and steam from the peppers will make them very easy to peel.
- When they have finished resting and have cooled down enough to touch proceed to peeling them which is mainly removing any charred bits of skin. This doesn’t have to be done with surgical precision though.
- Make sure to keep any juices from the peppers as this will have a lot of taste and give the salad it’s runny consistency.
- If you are using store bought then you can simply use the juices that they come in and making the salad will take all of 5 minutes.
- Remove the core which has all the pips and cut the peppers into strips. Again, this doesn’t have to be done precisely and can be done with your hands.
- Add the peppers, the juice, and the drained onion slices into a large bowl.
- Give it a good glug or two or extra virgin olive oil and marinade with either lemon juice or apple cider vinegar.
- Season to taste and serve.
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4.67 from 3 reviews
