Roasted Red Bell Peppers With Sherry Vinegar

What makes these spanish? why, it's the inclusion of sherry vinegar. another winner from jose andres.

Heat the oven to 400 f degrees.

Brush the peppers with a thin film of the olive oil and place them in a roasting pan.

Roast for 30 minutes , turning them over every 10 minutes until all sides are browned.

Remove the pan from the oven and allow the peppers to cool.

Peel , seed and tear them into strips.

Set aside.

Heat the remaining oil in a medium saucepan over medium heat.

Add the garlic and cook until brown , about 1 minute.

Add the peppers and water , cover the pan , and cook on low heat until sauce has a silky texture and becomes emulsified , about 30 minutes.

Add the sherry vinegar , salt to taste , and the parsley.

Serve at room temperature or allow to cool.

red bell peppers, extra virgin olive oil, garlic cloves, water, sherry wine vinegar, salt, flat leaf parsley