Ensalada de Pimientos Asados aka Roasted Red Pepper Salad

For a tapas party, or a summer barbecue, along with the ubiquitous green olives. This was colourful and very fresh-tasting, unlike jarred pimentos.

Ingredients:

• 3 thick-fleshed red bell peppers

• ½ onion, peeled 

• extra virgin olive oil, wine vinegar, and salt 

Methods: 
Roast the red peppers: wash and dry well, and poke once with a fork. Place in an oiled shallow baking dish and bake, uncovered, at medium high for an hour or so, until the peppers are very tender when pierced with a fork. This is best done early in the day or the day before.

When the peppers are cooked, seed and slice them. Then grate the onion and add it to the peppers. Dress them with a sprinkling of salt, olive oil, and vinegar (use approximately equal parts of oil and vinegar). Let the flavours develop for at least a few hours in the refrigerator.