Roasted Piquillo Peppers

Easy appetizer on slices of bread or great as a side dish to grilled meats or fish.

 Heat oven to 275 degrees. Drain a jar of piquillo peppers (reserving juices). Saute peppers in a bit of olive oil in a hot pan until browned on both sides. Arrange in a single layer in a baking dish. Bring pepper juices to a boil with 1 and 1/2 tablespoons of sugar and 4 tablespoons of water. Pour over peppers and cover with foil, bake 25 minutes. Remove foil and bake 10 to 15 minutes longer, until most of the liquid has evaporated. Drizzle peppers with olive oil and serve. (Recipe courtesy of the New York Times)


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