When I was little, I spent part of the summer in my father’s town in Ciudad Real. My aunt made huge pots of pickled aubergines, giant potato omelets, and preserved one of my favorite dishes in the world: manchego asadillo.
Manchego barbecue is nothing more than peppers with roasted tomatoes flavored with garlic and cumin. They can be served hot, warm or cold, and cooked fish is an ideal side dish for any kind of meat (try accompanying them to barbecue) and even as a single dish if we add a hard-boiled egg or some tuna. in oil..
We can prepare more of the opportunity and do it like my aunt and store it in jars, but in the recipe we give the amounts so that it is not enough for a meal for four people. We can keep it longer if we pack it in vacuum. use in the pantry and whenever you want.
The most complicated part of this recipe is not really complicated, it’s boring. Cleaning and peeling the roasted peppers is a little more troublesome., but it’s simple if we follow the roasting tricks of our colleagues at DAP: Pick the pepper well, let it sweat, and have some patience. And now we will explain to you how this is done. Roasted Pepper Salad or Asadillo Manchego Recipe It will stay with you all year.
First roast the peppers and tomatoes with a little olive oil in the oven at 190ºC for 40 minutes, then turn them upside down after 20 minutes. Once roasted, Peel peppers per DAP recommendation We remind you of this here and save the cooking water they release, which will be used to prepare the sauce.
Cut the peppers into strips (we can also do it by hand) and put them in a bowl. The tomato, which we will peel and remove the seeds from, is pounded in a mortar (I make it in a stone mortar like this, it has no smell) and mixed with peppers.
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The time dress a wound. In the same mortar, crush a clove of garlic, some cumin, salt and add olive oil and some vinegar. Once you start moving it, add the cooking liquid to emulsify. When you get the sauce, mix it with the peppers.
You can store it in an airtight glass container in the refrigerator or drink it warm. And while we’re here, an extra side dish for your meals, also original and natural Jaén, pipirrana. As you can see in the video, it couldn’t be easier to prepare.
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Photos | Directly to the Palate
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Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
