[ ./recipes/sides/gegrillte-paprika.md ]
★ SPANISH · SIDES
Grilled Peppers like from a
Jar.
SERVES
4
TOTAL
60m
ACTIVE
20m
LVL
EASY
// SUMMARY
Classic Spanish grilled/marinated peppers: char hard, let them sweat, peel, then marinate with good oil, garlic and a touch of acid. Tastes like from a jar — only better. Served lukewarm, they pair perfectly with charred flavors, e.g. chicken and cauliflower purée from the Josper.
// INGREDIENTS
| — 4–6 red pointed peppers or red bell peppers | ||
| — 1–2 cloves garlic, thinly sliced or lightly crushed | ||
| — good olive oil | ||
| — salt | ||
| — optional: a small splash of sherry vinegar or white wine vinegar | ||
| — optional: parsley, thyme, a little smoked paprika |
// METHOD
- 01
Grill the peppers in a Josper or under very high heat, turning occasionally, until the skin is heavily blackened and blistered all over. This is intentional. The inside should become soft and sweet.
- 02
Transfer the peppers directly into a bowl and cover with cling film, a plate or a lid. Let them sweat for 10–15 minutes. This makes the skin much easier to peel.
- 03
Peel off the blackened skin with your fingers or a small knife. Do not rinse under water — you'll lose flavor. Remove seeds and stems.
- 04
Tear or cut the peppers into wide strips. Toss with salt, olive oil, garlic and a small splash of sherry vinegar. Let marinate for at least 30 minutes, ideally 2–3 hours.
// NOTES
- — Prefer red pointed peppers or sweet red bell peppers.
- — The marinade should not be too acidic.
- — Rule of thumb: 3–4 tbsp olive oil + 1 tsp sherry vinegar + 1 small garlic clove + salt.
- — A hint of smoked paprika and some finely chopped parsley work beautifully.
- — Serve lukewarm, not ice-cold — pairs much better with charred flavors.