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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Pimientos En Adobo (marinated Red Peppers)
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Mexican And Hispanic - Vegetable -  Pimientos En Adobo (marinated Red Peppers) Post by :scotirish Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1396

Click below to download : Mexican And Hispanic - Vegetable - Pimientos En Adobo (marinated Red Peppers) (Format : PDF)

Mexican And Hispanic - Vegetable - Pimientos En Adobo (marinated Red Peppers)

4 large sweet red peppers
4 garlic cloves
salt
freshly ground black pepper
hot paprika
3/4 cup extra virgin olive oil
1 Tbsp. sherry vinegar


Preheat over to 475 degrees Farenheit.

Wash the peppers, wipe dry, and place in the oven for 10 to 12 minutes, until the skins are scorched and blistered. Place in a covered bowl or closed paper bag: the effect of the steam will make the peppers easier to peel. When they are cool enough to handle, peel the peppers using a paring knife.

Meanwhile, peel the garlic cloves and cut them into thin slices. Cut the sweet peppers in half. Remove the seeds and ribs, and cut the flesh into strips about 1 inch wide. Place the strips into a bowl, and season with salt, pepper, and paprika. Scatter the sliced garlic over the peppers and sprinkle with the oil and vinegar, making sure that the peppers are well covered in the marinade. Cover and refrigerate for at least 2 hours. Serves 4.
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