Marinated peppers
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A classic tapas delicacy that adds a nice fresh and cheery twist to a takeaway or barbecue.
Ingredients for six
2 yellow peppers 2 red peppers
Marinade
2 limes; 0.5 dl virgin olive oil 2 tsp cane sugar 1/2 tsp salt
Slit the peppers and place in a 225 oven, peel side up. Roast until the skin starts to turn black.
Dip the peppers in cold water for a few minutes. Now peel the skin off the peppers with your fingers. Cut the peppers into pieces the size of your thumb and put them in a bowl.
Squeeze the limes hard against the peel to release the juices. Cut in half and squeeze the juice into a bowl. Add the other ingredients and mix the marinade well.
Soak the marinade on the peppers, stir to combine and leave to marinate in the fridge for at least two hours, or longer.
Serve the marinated peppers, for example, as part of a larger tapas assortment.
