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On my last trip to Spain as you all know I brought back some delies. Well, ‘pimientos del piquillo’ have always been one of my favourite dishes as the are very easy to make and you can use any filling you like or make some tapas with them, why not? they are delicious.
These small red peppers are harvested during September to December. Then, they are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chilli peppers, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Sorry the quantities are not precise but you really need to use your instincts for this recipe!
- 2 medium size onions
- 3 garlic cloves
- 1 tuna tin
- 1 piquillo pepper tin
- salt, pepper
- olive oil
- hard cheese