This is a classic recipe from La Mancha that is found in various forms in many regions of Spain.

Served on their own, these peppers make an excellent salad. As a side dish, hot or cold, they go well with fried eggs, fish or meat. In some parts of La Mancha, they are seasoned with a little cumin.

1. Wash the peppers, sprinkle them with water and roast them in a baking dish in a 180° C (350° F) oven for 40 minutes with the halved onion, one clove of garlic and the washed tomatoes. Turn them occasionally so that they brown on all sides without burning. 
2. When the peppers are softened, remove them from the oven and cover the dish with waxed paper to make them sweat, so that they are easier to peel.
3. Once cooled, peel the peppers and cut into strips; reserve the cooking liquid and chop the onion. 
4. Peel the tomatoes and the garlic clove, crush them and combine. Sauté the other minced garlic clove, letting it color slightly, remove from the heat, add the pepper strips, onion, garlic and tomato purée, and the vinegar mixed with the cooking liquid from the peppers. 
5. Season with salt, pepper and sugar to balance the acidity of the tomato and vinegar, and bring everything to a boil. 

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In collaboration with Spain Gourmetout and the Department of Foreign Affairs