Confit of Piquillo Peppers
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!
Confit of Piquillo Peppers
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!
Cooking Instructions
- 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!
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