Name: Zarangollo Extremeño (Roasted Capsicum and Tomato Salad)
Yield: 6 Medias Raciones
Cuisine: Spain
Ingredients: 3 green capsicums (peppers); 3 red capsicums (peppers); 60 ml (2 fl oz/¼ cup) sherry vinegar; 125 ml (4 fl oz/½ cup) extra virgin olive oil; a handful of parsley, roughly chopped; 1 teaspoon smoked sweet paprika; 6 tomatoes, peeled, seeded (see glossary) and cut into thin wedges; 3 garlic cloves, roughly chopped; 1 teaspoon sea salt flakes

Preparation info

6
Medias Raciones

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

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