Marinated Pimientos

Pimiento is simply another word for sweet peppers, which in this recipe are cooked and skinned before being marinated in a garlicky oil and vinegar dressing that goes well with their smoky flavour. Preserved peppers can be bought in cans or jars, but they are very much tastier when homemade. They create a delicious, healthy appetizer on their own or with other antipasti, and can also be used to top crostini or mini pizzas.

The marinated pimientos can be stored in the fridge for up to 2 weeks covered in olive oil in a screw-top jar. The flavours will blend and improve with keeping.

Ingredients:

3 sweet red peppers

2 garlic cloves, crushed

45ml chopped parsley

15ml sherry vinegar

25ml olive oil

Salt to taste

Method:

Preheat the grill to high. Place the peppers on a baking sheet and grill for 8-12 minutes, turning occasionally, until the skins have blistered and blackened. Remove the peppers from the heat, place them in a heatproof plastic bag and leave for 5 minutes so that the steam softens the skin and makes it easier to peel.

Make a small cut in the bottom of each pepper and squeeze out any juice into a bowl. Peel away the skin and cut the peppers in half. Remove and discard the core and seeds.

Using a sharp knife, cut each pepper in half lengthways into 1cm-wide strips and place them in a bowl.

Whisk the garlic, parsley, vinegar and oil into the pepper juices. Add salt to taste. Pour this mixture over the pepper strips and toss well. Cover and chill, but bring the peppers back to room temperature before serving.