TAPAS: ROASTED BELL PEPPERS WITH CERVANTES SALSA
You can do this recipe with either Hot, Medium or Mild Cervantes Salsa - depends on your taste. Your guests will thoroughly enjoy this dish, hot or cold, doesn't matter.
Serves 4 - 6 as an hors d'ouevres
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 red onion/ sliced very, very thinly
3 cloves fresh garlic, sliced thinly (Not minced, sliced)
2 tsps Spanish Paprika
pinch salt - to taste
1/2 cup olive oil
1/2 cup dry Sherry (never use cooking sherry)
8 oz Cervantes Salsa
Turn oven to broil. Meanwhile, cover bottom of cookie sheet with aluminum foil.
Place bell peppers on sheet, broil, turning frequently until peppers are well roasted. (They will turn very black all over if you tend them often enough. The more they are roasted the easier to peel.)
While peppers are roasting (20 - 30 minutes) peel and slice garlic. Peel and slice red onion.
Remove roasted peppers from oven, wrap in paper towels, place in paper bag or Zip lock, close tightly and set aside to allow peppers to cool. When cool enough to handle easily, remove from bag and peel away skin.
When peeled, remove seeds and vein by washing gently under running water. Slice peppers into long thin 'julienne'.
In a serving dish (boat if you have it)pour a small amount of olive to cover bottom lightly.
Spoon in a thin layer of Cervantes Salsa. Add a sprinkled layer of garlic cloves.
Follow by layering in strips:
few drops of olive oil
spooned in Cervantes Salsa
sprinkling of Spanish Paprika
generous amount of Sherry
Keep adding layers until dish is complete. Place in refrigerator for up to overnight. You may serve this cold or hot, matters not. It is delicious.
Enjoy as an appetizer along with Cervantes Salsa and crab stuffed Poblana Chile Peppers and Cervantes Red Chile and Chorizo stuffed mushrooms. Those recipes are also posted by yours truly.