Ingredients
-
4
-
1/2
-
4
-
1/4
-
2
-
-
1
-
-
-
-
-
-
-
-
Directions
Roasted Red Bell Peppers With Sherry Vinegar, What makes these Spanish? Why, it’s the inclusion of sherry vinegar Another winner from Jose Andres
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Steps
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1
Done
|
Heat the Oven to 400 F Degrees. |
|
2
Done
|
Brush the Peppers With a Thin Film of the Olive Oil and Place Them in a Roasting Pan. |
|
3
Done
|
Roast For 30 Minutes, Turning Them Over Every 10 Minutes Until All Sides Are Browned. Remove the Pan from the Oven and Allow the Peppers to Cool. |
|
4
Done
|
Peel, Seed and Tear Them Into Strips. Set Aside. |
|
5
Done
|
Heat the Remaining Oil in a Medium Saucepan Over Medium Heat. Add the Garlic and Cook Until Brown, About 1 Minute. |
|
6
Done
|
Add the Peppers and Water, Cover the Pan, and Cook on Low Heat Until Sauce Has a Silky Texture and Becomes Emulsified, About 30 Minutes. |
|
7
Done
|
Add the Sherry Vinegar, Salt to Taste, and the Parsley. Serve at Room Temperature or Allow to Cool. |
