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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
There is something about fresh, juicy pepper combined with crisp morcilla (Spanish blood sausage) that makes this tapita irresistible. These peppers, available from Turkish greengrocers, are sweet, long and green and look like large chillies. Padrón, frigitelli or red Romano peppers also work well.
If using long peppers, make a small slit in each one, just large enough to deposit a decent pinch of salt inside. Give the peppers a good shake. If using padrón peppers, keep whole and sprinkle with salt. Heat