I am happy to add this recipe to my list of Spanish Tapas! To save time, I took a shortcut by using canned roasted red peppers from a jar, and did not feel at all that I was cheating. It made an already simple recipe even simpler.
Super! I cannot even say how wonderful this is. It's definitely 5 stars at our house, we love this. I made as stated with one important exception: Do not rinse the peppers with water after they have been roasted, that is where much of their flavor is. The skins and seeds can be removed easily without rinsing. I allowed this to marinate overnight, then we ate it ALL in a jiffy. Thanks for posting a simple and fantastic recipe. I'll make this often!
Simple & delicious!!! I chose to make these for a Tapas party I was attending and they were a big hit. I loved how I could prepare them earlier in the day which was nice since I had several other things going on including making Pan De Horno (Real Spanish Bread) (which was a lovely compliment) and several batches of Sangria! I enjoyed these so much, I have another batch in the fridge, marinating now. Used fresh oregano which was really nice. Also incredibly versatile - delicious on fresh bread and fantastic as a pizza topping. Thank you Amanda!
Very mild. I think that a small amount of balsamic vinegar would add to this quite a bit.
Wonderful--our guests loved them. They are really good served on fresh green salads, too. Like oven-dried tomatoes, these have become a staple around here, and both are delicious salad toppings.
Made frequently a similar recipe, Yummmmm! Definately needs to be at room temp. for best flavour, anchovies laid over fat slices and then rolled up would be great too as Tapas, if of course you like anchovies.....