Mamá Marisa’s Confit of Piquillo Peppers

Whether taking a long walk or cooking a special weekend meal, Sunday’s are a great day for catching up on podcasts and the recent episode of Your Mama’s Kitchen with Chef Jose Andres. This episode and recipe will bring joy into your life. We learned about where he got his love for food, how empty cupboards at the end of the month taught him how to improvise and how the US customs service thought one of his huge Paella pans was a satellite dish. Plus — José shared one of his mama’s favorite recipes - roasted red peppers that are cooked a second time on the stove in olive oil with “dancing garlic”.

Ingredients

• 2 tablespoons Spanish sherry vinegar (optional)

• Salt

• 4 garlic gloves, peeled and smashed or thinly sliced

• ½ cup extra virgin olive oil (preferably Spanish)

• 6 medium red bell peppers

The steps

1. Roast for 40-50 minutes, turning them over every 10-15 minutes until all sides are browned.

2. Brush the peppers with olive oil and place in a roasting pan.

3. Preheat oven to 350 degrees

4. Remove from oven and allow peppers to cool. Peel, remove seeds, and tear peppers into strips.

5. Heat the remaining oil in a heavy-bottomed saucepan over medium heat.

6. Add the garlic and cook until golden, about 1 minute.

7. Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, 30-35 minutes.

8. Add sherry vinegar and salt to taste.