Saturday, February 27, 2010

A Colorful Side DIsh

Pimientos En Escabeche
     Escabeche is a word in spanish meaning in maceration.  You let sit the pimientos, peppers in english, in an extra virgin olive oil, balsamic vinegar and garlic bath for a few hours.  Remember that any left overs can be stored in the refrigerator and may be used within a week or so.  It is a side dish that is usually served cold, so it has a very refreshing and bold flavor.  If you are not a garlic lover, I advice caution because it's a very garlicky, something that I personally adore.  Garlic lover or not, you should try all types of food because, as Vogue food critic, Jeffrey Steingarten says in his book "The man who ate everything",  taste is a sense that it is acquired, and the more varied experiences that you have...the best.  So, with all my love, I share with all of you this colorful side dish.

  • 1 yellow pepper
  • 1 red pepper
  • 1 green pepper
  • 1/3 of cup of extra virgin olive oil (the good and expensive kind)
  • 2 garlic cloves
  • 2 tablespoons of balsamic vinegar (for higher acidity more can be added)
  • salt to taste
     Drizzle 2 tablespoons of olive oil on top of the peppers and place them in a baking dish in the oven at 400 degrees for about 20 minutes.  Check on them every once in a while to prevent burning.  Depending on the oven it takes more or less time, so your pimientos will be done when then skin comes off easily at the touch.  Peel and cut them in stripes, put them in a bowl, then add the garlic chopped very small, the olive oil, the vinegar and salt to taste.  Mix them up, and pimientos en escabeche are done.  Refrigerate them if you are not eating them right away.  Que aproveche!

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