Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic

Name: Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 (8-oz.) jar "wood-fired" piquillo peppers; 1 ⁄ 2 cup extra-virgin olive oil; 3 cloves garlic, peeled and thickly sliced

Serves
serves 6

By SAVEUR Editors

Published on January 9, 2006

(Pimientos del Piquillo) For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. At Bodegas Artadi, Juan Carlos Lopez de Lacalle's mother, Esperanza Sanpedro, roasted and peeled the peppers herself.

Ingredients

1 (8-oz.) jar "wood-fired" piquillo peppers
¹⁄₂ cup extra-virgin olive oil
3 cloves garlic, peeled and thickly sliced

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Instructions

Step 1

Drain the peppers, then tear peppers in half.

Step 2

Heat oil and garlic in a skillet over medium heat until garlic is soft and oil is very warm, 3-4 minutes. Add peppers and heat until warmed through, 3-5 minutes. Transfer to a cazuela or other cermaix dish and allow to cool to room temperature. Serve with pieces of baguette.

Drain the peppers, then tear peppers in half.
Heat oil and garlic in a skillet over medium heat until garlic is soft and oil is very warm, 3-4 minutes. Add peppers and heat until warmed through, 3-5 minutes. Transfer to a cazuela or other cermaix dish and allow to cool to room temperature. Serve with pieces of baguette.