Piquillo pepper salad, a simple and easy salad to prepare, a different salad, to leave the typical lettuce salad.
A salad with a lot of flavor that can be made with roasted red peppers, accompanied by hard-boiled eggs, anchovies ... We can find piquillo peppers canned or in a glass jar, we can also find them roasted.
The piquillo peppers They are very typical for preparing tapas, in many bars they prepare them stuffed with meat, cod, prawns….
For this salad it can be accompanied by some toasts since we will confit these peppers with some rolled garlic, if you like them caramelized you can add a couple of spoons of sugar when we have them in the pan and they take a very good sweet touch Spicy lovers can add a chilli and give it that spicy touch.
- 1 pot of piquillo peppers
- 1 cayenne
- 2-3 garlic cloves
- 2 cans of tuna in oil
- 1 jar of olives
- Olive oil
- Pepper
- Sal Island
- To prepare the piquillo pepper salad, we will start by removing the peppers from the pot and drain them. We will save a little of the broth from the peppers.
- Peel and cut the garlic into thin slices.
- We put a pan with a jet of oil over medium heat, we add the rolled garlic carefully so that they do not burn, you can add a spicy cayenne.
- Add the piquillo peppers, spread them well so that they cook well over medium heat. We will let them cook for about 5 minutes on each side.
- Once they are candied we will pass them we can keep them in a pot with the broth and garlic.
- For the salad we will put some peppers in a bowl, we open the tuna cans, we put it next to the peppers, we add some olives and some garlic slices with a drizzle of the pepper oil.
- We put a little salt and pepper.