Serves 4 | prep Time 5 mins | Cook time 10 Mins
- 2 large Padron peppers
- 2 red bell peppers
- 3 large cloves garlic
- 1/2 cup extra-virgin olive oil, for frying
- Kosher salt, to taste
- Crusty bread, for serving, optional
Rinse the peppers with cold water and cut off the stems. Slice the peppers in half, lengthwise, and discard the seeds and veins. Cut the flesh of the peppers into large pieces. You should end up with pieces about 1 1/2 inches square. Peel all the garlic cloves and mince. You can also use a garlic crusher or a cheese grater to speed up the process. In a large frying pan, add the olive oil and warm it over medium heat.
When the olive oil is hot, add the peppers and garlic into the frying pan. Stir often until peppers are soft; this will also prevent the garlic from burning. Salt peppers to taste. Remove the peppers from the pan and place in a serving dish.
To serve as a tapa, spoon some of the peppers onto slices of crusty, rustic bread or baguette. You could also arrange slices of bread next to a bowl with the peppers and provide a spoon for your guests to top the bread slices themselves. Enjoy hot, warm, or cold.