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.
Place the capsicums in a roasting tin, sprinkle with sea salt flakes and a drizzle of olive oil and
When cool enough to handle, remove and discard the skins, membranes and seeds, but do not rinse. Place the flesh in a bowl with the vinegar and sea salt and mix together well.
Layer the capsicums in the jar, fill the jar almost to the top with any of the left over liquid, then seal.
Place an old plate on the bottom of a large heavy-based saucepan so the jar is not in direct contact with the base of the pan. Place the jar on the plate and transfer to the stovetop. Fill with enough cold water to cover the jar and turn the heat to high. When the temperature reaches 80°C (175°F), reduce the heat and adjust it to keep the temperature at roughly 80°C (175°F) for 30 minutes.
Carefully remove the jar from the water and allow to cool. Store in a cool, dry place for up to 6 months. Once opened, the capsicums will keep, refrigerated, for 2–3 days.
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