Small Dish of Pimiento Strips
(click to enlarge)

Pimiento Strips


Spain   -   Pimiento
Makes:
Effort:
Sched:
DoAhead:  		 Varies
*
20 min
Yes		 A common garnish and ingredient in Spanish cooking, you can buy it in jars, but it's often too soft. This recipe is easy to make with available Peppers - see also Comments.

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Red Peppers (1)  
Make   -   (10 min)
  1. Blast PEPPERS black with your Kitchen Torch and brush the skins off under running water - big gas torches is how it's done in Spain.
  2. Trim top and bottom. Cut in half lengthwise and remove seed mass and shave off veins. Cut into strips of whatever size is appropriate for your recipe. If to be chopped, cut into strips and chop them after steaming.
  3. Place in a steamer with plenty of water in the pan. Steam until soft but not limp (unless your recipe calls for that).
  4. Refresh under cold water. Refrigerated, these will last about 4 days.
NOTES:

  1. Red Pepper:

      This is usually Red Bell Peppers, which work just fine, but are not the Red Peppers used in Spain - but those are very imperfectly available in North America. Red Anaheims can also be used, and their thickness is more similar to the Spanish Peppers, but they are often not available, even here in Southern California.

  2. Comments:

      Über expert on Spanish cooking, Penelope Casas, in her books urges you to make the Pimientos at home, and mentions imported as an option. Her books are written for North America, so it is clear she considers Red Bell Peppers suitable.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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