Pimientos asados a la candela (flame-roasted peppers)

Pimientos asados a la candela (flame-roasted peppers)

This extremely simple recipe from Malaga-based chef Dani Carnero simply combines roasted red peppers, egg yolks and olive oil. It's particularly delicious if the peppers are roasted over a barbecue or live fire.
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  1. Step 1

    Preheat the grill to high
  2. Step 2

    Blister the peppers under the grill, turning frequently until they are soft and charred all over, about 15-20 minutes
  3. Step 3

    Peel the peppers, removing all the charred skin and stems. Season the peppers lightly with salt. Add them to a cast iron skillet and cover with olive oil
  4. Step 4

    Cook the peppers very slowly in the olive oil in the skillet for 3 hours. The oil should be approximately 180°C
  5. Step 5

    While the peppers cook, make the mayonnaise. Emulsify the oil into the egg yolk, starting just drop by drop and then increasing to a steady stream
  6. Step 6

    Serve a piece of roasted pepper with the emulsification on the side