Piquillo peppers salad, a simple option with a lot of flavor. The piquillo peppers are found in a can or glass jars, since it is difficult to find them fresh to make them at home, so they are usually purchased in canned. Those who are more good are those who are made of firewood, although everyone serves this recipe. Although they are very good as they come in the canned, they can be enriched much more to prepare a salad with them. Piquillo peppers are used a lot in Basque cuisine, since they are used to prepare tapas or to accompany anchovies , in toast, with fish or meats. They can eat cold or hot. To make this piquillo peppers salad we will confirm them so that they are more good and we will give them a little more flavor by adding garlic and chilli to anyone who wants a little spicy. They can also be caramelized by adding a couple of teaspoons of sugar when they are confirming. You can prepare 2-3 peppers and have them in a glass container in the fridge several days. In any case, stay in recipes to discover all our secrets and know how to make a delicious piquillo peppers salad.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make piquillo peppers salad: |
| 1 Piquillo peppers boat 2 cloves of garlic 1 guindilla or cayena 1 jet of olive oil 1 handful of ace¡tunas 1 can of the natural tuna 1 pinca of salt 1 pinch of pepper pepper pepper |
| Additional characteristics: cheap cost, sauteed |
Ingredients to make piquillo peppers salad:
1. Remove the peppers from the boat and retain the liquid.
2. Cut the garlic into slices and part the cayenne in half or leave it whole, taking into account that cut it will chop more.
3. Put a wide pan over medium heat with a good stream of olive oil. When hot, add the rolled garlic and the cayenne and let them brown slightly with great care not to burn.
4. Before garlic fuck a lot of color, incorporate well-widespread piquillo peppers so that they do not mount each other. Let them cook for a couple of minutes on each side, add the boat of the boat and let it cook 5 minutes all together so that the peppers take the flavor of garlic and the cayenne or chilli. Put some salt and pepper to taste.
5. Once they are cooked, turn off the fire, pass them to a glass container with all the broth and garlic, so several days will be preserved well in the fridge and you can prepare different salads.
6. When serving, you can make your piquillo peppers salad with olives, natural or oil tuna, grilled tuna ventresque if you don want to wear can tuna, tomato, anchovies, hard egg slices, sticks of crab (surimi) and, of course, a little broth of the cooking of the peppers. You will have a delicious and perfect dish for any occasion. In addition, as you will still have more peppers in the fridge, you can experience and make different salads. For example, with paste, with rice, with beautiful, with cod …
