These juicy red peppers go well with the lemon-thyme yoghurt sauce which goes with the Roasted Baby Plum Tomatoes in the previous post. Together with this sauce they also go well with Chicken Schnitzels Splendid with Seeds.

The brown sugar provides the ‘sweet’, the vinegar the ‘sour, and the paprika both the ‘sweet’ and the ‘smoked’.

The original Spanish recipe roasts the peppers and skins them…. this method which fries is quicker and easier.

For a post about paprika and why it contributes this soft, seductive smokiness, follow this link.

Recipe for pimientos asados; aka juicy smoked Spanish sweet and sour red peppers

Serves 2

Ingredients

• 1 large red pepper
• olive oil
• 1 fat clove of garlic, peeled and crushed with ½ tsp salt
• 2 tsps soft brown sugar
• 3 tbsps sherry vinegar
• generous dusting of Spanish sweet smoked paprika
• pinch of Urfa pepper flakes
• some lemon-thyme yoghurt sauce

Method

1. Get some olive oil warming in a large frying pan.
2. Cut the pepper in half, and de-stem and de-seed it. slice it into bite-sized pieces, turn up the heat in the frying pan, and add the pepper to it…get it good and sizzling.
3. Peel and crush the garlic with the salt if you haven’t already done so
4. When the pepper is just starting to get a little charred, reduce the heat and add everything else, except, obviously the yoghurt sauce.
5. Fry very gently – the peppers will be ready when the sherry has reduced to a light syrup.