One of the things I love about Spanish cooking is how a few everyday vegetables can turn into something absolutely delicious.
Take bell peppers, for example.
Fresh peppers are wonderful in salads, grilled over charcoal or roasted until their skins turn black. But there’s another way I particularly enjoy preparing them: slowly cooking them with a little olive oil, apple cider vinegar and sugar until they become soft, glossy and beautifully sweet.
In Spain, they’re often called pimientos confitados or pimientos caramelizados.
And once you’ve made a batch, you’ll discover just how many ways there are to serve them.
A Little Something for Almost Everything
I love these caramelized peppers spooned over toasted bread with soft goat cheese.
The sweetness of the peppers is lovely against the tangy cheese, especially when you add a little freshly ground black pepper.
They’re also delicious alongside grilled chicken, pork or fish, and make a wonderful addition to a plate of Spanish tortilla.
Sometimes the simplest combinations turn out to be the best.
And that’s exactly what I like about these peppers. They don’t need lots of herbs, garlic or complicated seasonings. The peppers themselves provide most of the flavor.
Sweet, Tangy and Beautifully Soft
The preparation is simple.
First, I soften the sliced peppers in a little olive oil. Then I add apple cider vinegar, sugar, water and a pinch of salt.
As the liquid reduces, the peppers become wonderfully tender and develop a glossy, sweet-and-sour coating.
I prefer using red peppers, or a mixture of red and yellow, because they have a naturally sweet flavor.
Once they’re ready, I like to keep a little container in the refrigerator for lunches and simple dinners over the next few days.
A spoonful can turn an ordinary sandwich, cheese platter or piece of grilled fish into something rather special.
And if friends are coming over, they’re lovely served on little toasted baguette slices as part of a Spanish-inspired appetizer spread.
Spanish Caramelized Peppers – Pimientos Confitados
Ingredients
- 600 g 1⅓ lb bell peppers, preferably red or a mixture of red and yellow
- 25 g approximately 1 tbsp + 2 tsp apple cider vinegar
- 50 g ¼ cup granulated sugar
- 100 ml about ⅓ cup + 1 tbsp water
- Fine sea salt to taste
- 2 tbsp 30 ml olive oil, for cooking
- Toasted baguette slices or sourdough
- Soft goat cheese
- Spanish tortilla
- Grilled chicken pork or fish
Method
- Wash the bell peppers, cut them in half and remove the stems, seeds and white membranes. Slice the peppers into thin, even strips, approximately 5–7 mm (¼ inch) wide.
- Heat the olive oil in a wide, heavy-bottomed frying pan over medium heat.
- Add the sliced peppers and a small pinch of sea salt. Cook for approximately 8–10 minutes, stirring occasionally, until the peppers begin to soften and lose some of their moisture. They should become glossy but not deeply browned.
- Add the apple cider vinegar, sugar and water to the pan. Stir gently until the sugar has dissolved and the peppers are evenly coated.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
- Cook uncovered for approximately 25–35 minutes, stirring regularly, until the peppers are completely tender and most of the liquid has evaporated.
- As the liquid reduces, it will become slightly syrupy and coat the peppers with a glossy, sweet-and-sour glaze. Stir more frequently toward the end to prevent the sugar from catching on the bottom of the pan.
- If the liquid evaporates before the peppers have softened completely, add a tablespoon or two of water and continue cooking gently.
- Taste the peppers and adjust with a little additional salt if needed. The final flavor should be sweet and tangy, with the natural flavor of the peppers still coming through.
- Remove the pan from the heat and allow the peppers to cool slightly. The glaze will thicken a little more as it cools.
- Serve warm or at room temperature over toasted bread with goat cheese, alongside grilled meat or fish, or as part of a Spanish tapas spread.
