Updated: May 7
This is a Spanish salad that I absolutely adore. I was under the impression that the addictive part was a gimmick in the title, till the first time I had this salad. I now make it 2-3 times a year, which is a very high rate of repeat for me. I am a fan of roasting peppers, in the oven or on the grill, rather than the bottled pepper strips. The bottled version are always stored in a mild vinegar based liquid that makes them taste funky. The roasted peppers are just an explosion of fresh flavors. Yes, there is a big difference.
The flavors are complex and come together beautifully with the marination. The different peppers add nuances of flavor from sweet to spicy, and the vinegars add the hint of tartness to the salad.
This is my favorite cookbook on Spanish cooking. It has amazing recipes, including the standard tapas dishes and a host of unusual dishes from across all the regions in Spain. The diversity of recipes with their historical significance and how well each of them turn out is what make me want to cook from this book everyday. For more amazing recipes from this cookbook, click here.
4 red bell peppers
3 yellow bell peppers
1 green bell pepper, or poblano chilI
2 tomatoes, diced very finely
1/2 medium sweet white onion, finely diced
4 garlic cloves, minced very fine
5 tablespoons EVOO
3 tablespoons sherry vinegar
3Salt to taste
Start by roasting the peppers in the oven on the broil function till all the sides are charred and the flesh is cooked. Cool, peel and deseed the peppers, reserving the juices. Cut the roasted flesh into fine small strips And add the strained roasting juices.
Mix the rest of the ingredients into the peppers and mix in well. Sit for 3 hours for the flavors to come together, I usually make this the night before so the scale has time to mature.
Serve at room temperature with bread.