Confit of Piquillo Peppers

Name: Confit of Piquillo Peppers
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 200 gr piquillo peppers; 2 tbsp piquillo peppers juice; 4 cloves garlic

Jose Navarro @jnavarro

Bristol

This is a fantastic way of having piquillo peppers. I usually had them in salads before but this recipe is just another level 🥰.

Great on toast or with tuna or as a steak side or on its own of course!

This is a fantastic way of having piquillo peppers. I usually had them in salads before but this recipe is just another level 🥰.

Great on toast or with tuna or as a steak side or on its own of course!

Jose Navarro @jnavarro

Bristol

This is a fantastic way of having piquillo peppers. I usually had them in salads before but this recipe is just another level 🥰.

Great on toast or with tuna or as a steak side or on its own of course!

This is a fantastic way of having piquillo peppers. I usually had them in salads before but this recipe is just another level 🥰.

Great on toast or with tuna or as a steak side or on its own of course!

Saved

Ingredients

20 mins

2 people

200 grpiquillo peppers
2 tbsppiquillo peppers juice
4 clovesgarlic
80 gr olive oil
Salt

Saved

Steps

20 mins

1

Dry the peppers with kitchen paper.
2

Add the sliced garlic in a pan with olive oil while the oil is still cold. Low heat for a few minutes until the garlic starts to golden. Increase the heat to medium and add the peppers. Make sure they are not on the top of each other. Flip them once they dry and start to become a bit crispy.
3

At this point, increase the heat to medium high, add 2 tbsp of the juice from the jar where the peppers are from and move the pan in circles until the juice has reduced to half. You can add a bit of salt now if you want to. Serve and enjoy it!