Spanish-style Pimentos with Chillies

Lesley Waters rustles-up a quick and fiery chilli snack with whole peppers and chillies - ideal as part of a tapas selection
By Lesley Waters
Spanish-style Pimentos with Chillies
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 12 baby red peppers
  • 2 red chillies
  • 2 green chillies
  • 3 tbsp olive oil
  • rock salt, to serve


1. Wash and dry the peppers, chillies and green chillies, and pat dry. In a shallow frying pan, warm the olive oil, but don't get it too hot. Add the whole peppers and chillies and fry over a low heat for 2 minutes, until the peppers and chillies begin to lightly colour.

2. Cover the pan and reduce the heat. Continue to cook the chillies over a very low heat for a further 20-30 minutes, until just tender. Give the pan an occasional shake to prevent the peppers catching on the base.

3. Serve warm, with a mound of sea salt for dipping, and crusty bread for mopping-up any juices.

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