A SPANISH KITCHEN IS NOT COMPLETE WITHOUT A JAR OF THESE. ROASTED AT HIGH HEAT, THEN PEELED AND FOLDED ONE ON TOP OF THE OTHER, THEY ARE REALLY QUITE BEAUTIFUL. IN BARS AROUND SPAIN, LITTLE RED CAPSICUMS (PEPPERS), WHICH REMIND ME OF A JESTER’S SHOE, ARE STUFFED WITH COD AND DEEP-FRIED. BIGGER RED CAPSICUMS, PIMIENTOS MARRONES, ARE MORE LIKELY TO BE USED IN THE HOME. THEY MAY BE TORN LENGTHWAYS AND LAID ACROSS A RICE DISH TO FINISH IT; THEY CAN BE CHOPPED UP AND MIXED WITH MAYONNAISE AND COOKED POTATO TO MAKE A RUSSIAN SALAD. I ALWAYS FIND JARS OF RED CAPSICUMS SO ATTRACTIVE — SO DEEP RED, ALMOST VERMILLION, WITH A GLISTEN AND A SHEEN THAT IS QUITE BEAUTIFUL.