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Red peppers(capsicum) Spanish style
-Choose tough red peppers, with bright and smooth skin.
-Olive Oil Arbequina or Picual
-Salt (optional)

Preheat the oven at 200°C. Keep the red peppers entire and wash them gently.
Put them entire in a dish to the oven for around 20 to 30mn at 180°C.
From time to time, turn them gently to brown all the sides
Once the red peppers are sagged, switch off the oven and cover the dish with an aluminium foil. The condensation will help to peal them off easily. Leave them cooling down.
Peal them off, take off all the seeds. Keep their syrupy juice if necessary.
Before serving, add some Olive Oil. Salt(optional).

Shrewdness: Present the red peppers chopped in 2 pieces with your grills. In slices, for your salads. Diced for your pastas, pizzas. Browned and pealed off, the red peppers keep in the fridge for several months in the olive oil and few days in their syrupy juice.

! To emphasize divinely your grills, do not forget our Mustards !

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French dressing home-made
3 tablespoon of our Olive Oil
1 tablespoon of vinegar
1 teaspoon (2 if you like it) of Mustard of Orleans
Salt, pepper, if necessary
For more, multiply the quantities.

Mix all the ingredients together. Ready to serve.