Pimientos
Elevate your appetizer game with this vibrant and flavorful Pimientos recipe, a Spanish-inspired dish that lets roasted red bell peppers shine. The peppers are expertly blistered in the oven, steamed to perfection, and peeled to reveal their natural sweetness and smoky depth. Tossed with minced garlic, high-quality olive oil, and a splash of wine or sherry vinegar, these tender pepper strips are perfectly seasoned with salt and black pepper for a balanced, tangy finish. Garnished with fresh parsley, this dish is as visually striking as it is delicious. Serve it as a crowd-pleasing tapas option, a colorful side dish, or a versatile topping for crusty bread. With just 10 minutes of prep time and simple ingredients, this easy-to-make recipe is a celebration of Mediterranean flavors and a true testament to the beauty of minimalism in cooking. Perfect for make-ahead entertaining and bursting with wholesome, natural goodness, these pimientos are sure to become a staple in your culinary repertoire.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon Wine vinegar or sherry vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers thoroughly and dry them.
Place the peppers on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 35-40 minutes, turning them every 10 minutes so that the skin blisters evenly on all sides.
Once the skin is charred and the peppers are soft, remove them from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid to let the peppers steam for 10 minutes.
After steaming, peel the charred skin off the peppers. This should be easy with your hands or a small knife. Remove the seeds and stems, then slice the peppers into thin strips.
Place the sliced peppers in a bowl. Mince the garlic cloves finely and add them to the peppers.
Drizzle the olive oil and vinegar over the peppers, then sprinkle the salt and black pepper. Toss everything gently to combine.
Taste and adjust seasoning as necessary.
Transfer the pimientos to a serving dish, and if desired, garnish with fresh chopped parsley.
Serve immediately at room temperature, or refrigerate for up to 3 days and serve chilled or at room temperature.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1611 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
