Escalivada of grilled peppers

Among all the spreads that I particularly like, the escalivada is one of my favorites. Composed of roasted peppers, it smells good of the sun.
Originally from Spain, the escalivada accompanies all aperitifs. A glass of sangria and a slice of garlic toast and it’s happiness.

I also use it to make sandwiches. With chorizo ​​and an egg it’s to die for. With red mullet fillets, it’s just as good and original.

In short, I put it everywhere, and it’s always a success.

Escalivada of grilled peppers:

1 kg of various peppers (red, yellow, orange)
1 good clove of garlic
Espelette pepper
olive oil
1 tbsp sherry vinegar

First of all, you have to roast the peppers.

On the barbecue, you will have a delicious smoky taste.
Place the whole peppers on the grill and let the skin blacken on all sides.

In the oven, it’s easier, but it lacks the smoked taste.
Switch on the oven in grill mode, at 270°C.
Place the whole peppers on a baking sheet and let them blacken on all sides, which will take about 20 minutes.

In both cases, place the peppers immediately in a closed box and let them cool completely.

Remove the skin from the peppers. Just pull it out with your fingers.
Remove the seeds and the tail.

Finely chop the peppers.

Heat a little oil in a pan and add the finely chopped garlic.
Sauté for 30 seconds then add the peppers, Espelette pepper, salt and thyme.
Cook over high heat for about 10 minutes, stirring regularly.

Add the vinegar at the end of cooking.
Check the seasoning and let cool before refrigerating.
Shelf life is a few days.

To finish: with these quantities, you will get a bowl of escalivada and believe me, it goes very quickly every time.
To always have some available, it is certainly possible to sterilize jars.

Take advantage of the last barbecues of the summer to test. Just provide enough embers to grill the peppers after the meat.

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