Small pepper about 5 cm long, Pimiento pepper taste is usually mild. Its color ranges from bright green to yellowish-green and occasionally red. Still, a minority is exceptionally hot, depending on the amount of water and sunlight during its growth and temperature.
Pimiento pepper is usually fried in olive oil until the skin blisters, and the pepper collapses. They are then served hot with the oil and a dusting of coarse salt, sometimes accompanied by chunks of bread.
The best place to store fresh peppers is in the refrigerator. Place the peppers into a plastic bag and keep them in your refrigerator vegetable drawer.
extra virgin olive oil
sea salt, good quality
- Put the olive oil in a large saute pan, and heat to medium-high. Begin adding peppers to the pan.
- Stir peppers occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.