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Ingredients
- 6 large red bell peppers (3 pounds total)
- 1 tablespoon Sherry vinegar
- 1 teaspoon sugar
- 12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise
Method
- Preheat broiler.
- Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes.
- Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
- When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds.
- Cut peppers lengthwise into 1/4-inch-wide strips.
- Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers.
- Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
- Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
