Piquillo peppers confit

Drain the 2 jars of whole piquillo peppers, reserving the liquid inside in a bowl for later use. Cut the garlic into thick slices and reserve.

Put a 26-28cm frying pan with oil on the fire, put the drained peppers one by one covering the bottom completely, add the garlic on top, salt and cover. Medium heat 15 min.

Once the time has elapsed, turn the peppers over one by one with tongs and leave covered for another 10 minutes.

Once 10 minutes have passed, remove the peppers to an ovenproof dish and add the reserved liquid from the peppers, place over high heat for 3 minutes and shake the pan in circles to emulsify the sauce.

We add the emulsion on top of the peppers and if you want to leave it like this or another option is to put them 10 minutes at 220° in the oven with heat up and down.

Remove, cool slightly and enjoy the side dish!!!!