Zarangollo Extremeño

EVERY REGION OF SPAIN HAS A CAPSICUM (PEPPER) SALAD AND FROM AN OUTSIDER’S PERSPECTIVE THERE MAY NOT SEEM A LOT BETWEEN THEM. BUT THIS EXTREMEÑAN VERSION IS PROBABLY ONE OF THE MOST ROBUST OF THEM ALL. IT INVOLVES HAND-ROASTING CAPSICUMS OVER A GAS FLAME USING A PAIR OF KITCHEN TONGS. THE PROCESS IS INTENSE BUT SHORT, REALLY SEARING THE SKIN AND OUTSIDE LAYER OF THE FLESH, BUT LEAVING THE INTERIOR FIRM. THE SKIN IS PEELED AWAY — A JOB THAT CAN BE A LITTLE TIME CONSUMING — LEAVING A VERY LOV