Piquillo Peppers

Method

Drain the tinned piquillo peppers thoroughly and arrange them in a serving dish. Gently warm the olive oil in a small pan over a low heat and add the thinly sliced garlic, cooking slowly for 2-3 minutes until fragrant but not browned. Pour the warm oil and garlic over the peppers, then drizzle with sherry vinegar and season with sea salt and black pepper. Toss gently to combine, ensuring the peppers are evenly coated. Allow the dish to rest at room temperature for at least 30 minutes to allow the flavours to infuse, then garnish with fresh parsley just before serving. Serve at room temperature as an authentic Basque tapa.