Pimientos Asados

I have been in full blown preserving mode that I honestly haven’t had much time for anything else.  Praise the Lord, that my mami spent all day with me and of course cooked up something fabulous in the kitchen!  Monday’s with Mami is back!!  I still have a few more preserving recipes to share within the next couple of weeks but until then, let me share what we made with the harvest of our red peppers.

Red Peppers from the Garden

Every year, my mami gets super excited to plant peppers.  Her favorites are Italian marconi peppers and like any true Spaniard, red sweet peppers!  All throughout the summer, we enjoy the marconi’s in gazpacho and fried in olive oil sprinkled with sea salt.  The red peppers are always the last to harvest as it takes them all summer to grow and turn from green to a beautiful deep red.  (One summer, my entire crop of red peppers was stolen overnight!  But that’s another story, however, I think it hurt my mami more than it did me as she allowed me to dig up her yard and specifically demanded that all peppers be planted under her supervision, lol!)  This year with the cooler weather it took forever for the red peppers to turn colors.  We finally harvested them a couple of days ago.  My mami was pumped to get these babies blackened to make Pimientos Asados!

Pimientos Asados

Pimientos Asados are incredibly easy to make and yet so simply satisfying.  The peppers are blackened by either roasting or charring on a skillet or grill.  The skins are then removed leaving a smooth delicate taste that is enhanced with a bite of raw onions, a drizzle of extra virgin olive oil, and a few drops of apple cider vinegar.

Pimientos Asados


  • 5-6 red sweet peppers
  • small onion, chopped
  • 5 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar


  1. In a cast iron skillet, roast the red peppers under medium heat until their skins have blackened and blistered, turning them frequently.
  2. Remove the roasted red peppers from the heat, put them in a bowl, and cover with a clean, damp dish towel.
  3. Let the peppers cool for about 15 – 20 minutes.
  4. Carefully peel off the blackened skins.
  5. Cut the peppers into thin strips.
  6. Arrange in a serving dish and add the chopped onions.
  7. Drizzle with the extra virgin olive oil and apple cider vinegar.
  8. Mix through and serve.

Isn’t the terra cotta Spanish casuela beautiful!  My mami gave me this one but stay tuned as I have a wonderful giveaway coming… hint… hint…

Roasted Red Peppers on Foodista

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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