Morrones Asados

Name: Morrones Asados
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Argentine
Ingredients: 6 red bell peppers; 3 garlic cloves, sliced; 4 tbsp olive oil; to taste salt; vinegar a splash — optional

15 minutes prep 40 minutes cook Serves 6 vegan, gluten-free, vegetarian

Morrones Asados bring a whisper of summer to the Argentine asado table. These roasted red peppers, blistered and peeled to perfection, are a staple alongside sizzling meats. They're often prepared as the sun begins its descent, adding a vibrant splash of color and flavor to early evening gatherings.

The peppers, once roasted, offer a sweet and smoky depth, their softness a tender contrast to the charred edges. A drizzle of olive oil and a hint of garlic enhance their natural sweetness, while a splash of vinegar and a sprinkle of salt enlivens the palate. This dish refreshes the senses, offering a cooling, juicy balance to the rich, smoky cuts of beef and lamb.

Ingredients

6red bell peppers
3garlic cloves, sliced
4 tbspolive oil
to tastesalt
vinegara splash — optional

Method

Begin by washing the 6 red bell peppers thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel.
Roast the peppers directly over a gas flame or place them under a preheated broiler. Turn them occasionally using tongs until the skins are evenly blackened and blistered. This process helps to bring out the natural sweetness of the peppers.
Once the skins are charred, immediately place the peppers in a large plastic bag or a bowl covered with plastic wrap. Let them sit for about 10 minutes. This steaming step makes peeling the peppers much easier by loosening the skins.
Carefully peel the skins off the peppers using your fingers. If needed, use a small knife to assist with stubborn spots. Cut the peppers open, remove the seeds and membranes, and tear them into strips about 1-inch wide.
In a large bowl, combine the pepper strips with 3 sliced garlic cloves. Drizzle 4 tablespoons of olive oil over the peppers and add salt to taste. If you prefer a tangy note, add a splash of vinegar.
Gently toss the peppers to ensure they are evenly coated with the dressing. Allow the mixture to rest for 30 minutes at room temperature. This resting period allows the flavors to meld together.
After resting, taste the peppers and adjust the seasoning if necessary. Serve the morrones asados at room temperature as a refreshing accompaniment to your meal.