This recipe that I bring you today is simple to do, you will need very few ingredients and super colorful, so that you can enjoy both the taste and the sight of it. A pepper with onion seasoned with extra virgin olive oil, salt and wine vinegar can be a ideal first course especially for the spring-summer seasons, since it is a cold dish.
If you plan to do so, we advise you that the second course be something of fried fish, since both flavors go great together. If you have guests, surprise them with this pepper, they will love it!
Peppered with onion
A pimentada with onion is a typical dish of many regions of Spain, but especially in the south that we usually mix it with some type of fish such as tuna or anchovies.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Vegetables
Rations: 4-5
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kg of large green peppers
- 1 kg of large red peppers
- 2 fresh onions
- Olive oil
- Vinegar
- Sal Island
Preparation
- In a oven plate or also on a grill plate, we will place the peppers, both green and red, once they are let's have washed and dried. We will put them to roast and when they are toasted and have softened from the heat, we will put them aside. You have to go turning them around so that they are made by all faces and do not burn.
- When they are roasted, comes the less fun part: peel and remove the skin… We want to have the natural pulp of the peppers, for later cut them into strips very fine.
- Once they are cut and well placed in a bowl, we add the fresh onions cut into small pieces and season with olive oil, vinegar and salt...
- We leave in the fridge rest for 20-25 minutes so that the pepper takes on the flavor of the dressing, and that's it! Pimentada with rich onion to eat ...
Notes
If you like the oregano, You can add a little to it to get a little more flavor.
Nutritional information per serving
Calories: 275