Ingredients for 4 portions:

  • 4 red peppers
  • 3 Tbs peeled almonds
  • 4 garlic cloves
  • 6 Tbs Don Carlos extra virgin olive oil VOM FASS
  • 4 Tbs Shery Vinegar Reserva VOM FASS
  • Salt and black pepper


  • Pre-heat oven to 220 °C. Wash peppers, pat dry and place on a rack. Roast in the middle of the oven approx. 20 minutes until the skin builds large brown bubbles. Take the peppers out of oven, place into a plastic bag and close well. Let rest approx. 30 minutes. In the meantime, halve the almonds and toast in a pan without oil. Peel the peppers (the skin will now be easy to remove), halve, remove seeds and slice into pieces of approx. 2 cm. Peel garlic and finely slice. Heat 2 Tbs olive oil in a pan. Sauté garlic. Add wine vinegar. Spread sauce over the peppers. Season with salt and pepper, sprinkle with remaining olive oil and almonds

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