These are not the traditional roasted peppers. I did change the recipe; more than that, I changed an ingredient. They can be served as a tapa or to accompany any dish.
Ingredients:
2 Peppers of each color (red, green, yellow)
1 head Garlic
1 Tablespoon Olive Oil
2 Tablespoons Balsamic Vinegar
2 Teaspoons Sugar
The Liquid of the Peppers
Salt
To roast the peppers, put the peppers in a broiler or on an outdoor grill. When they start turning brown, turn them until all sides have a brown color and put them in a plastic bag until they cool off.
When they have cooled off, leave the liquid inside the bag and one by one start peeling the peppers and cut length wise or in squares.
In a pan, sauté the olive oil and the garlic cloves. When they start turning brown, add the balsamic vinegar, cover really quickly (otherwise it will splat), add the sugar, the liquid of the peppers and finally the peppers. Cook for about 20 minutes on low heat and serve.
Ingredients:
2 Peppers of each color (red, green, yellow)
1 head Garlic
1 Tablespoon Olive Oil
2 Tablespoons Balsamic Vinegar
2 Teaspoons Sugar
The Liquid of the Peppers
Salt
To roast the peppers, put the peppers in a broiler or on an outdoor grill. When they start turning brown, turn them until all sides have a brown color and put them in a plastic bag until they cool off.
When they have cooled off, leave the liquid inside the bag and one by one start peeling the peppers and cut length wise or in squares.
In a pan, sauté the olive oil and the garlic cloves. When they start turning brown, add the balsamic vinegar, cover really quickly (otherwise it will splat), add the sugar, the liquid of the peppers and finally the peppers. Cook for about 20 minutes on low heat and serve.
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