Asadillo is an easy Spanish recipe made with tomatoes and roasted red peppers. This classic Spanish dish is from La Mancha, in central Spain. Roasted red peppers (capsicums) blend until chunky and then combine with tomatoes, garlic, ground cumin, and olive oil. It is served chilled and often topped with a boiled egg.
What is great about Asadillo?
Asadillo bursts with vibrant and refreshing flavors, combining the sweetness of roasted red peppers with the acidity of tomatoes, all enhanced by the harmonious blend of garlic, olive oil, and vinegar.
Its simplicity is its charm. Asadillo is made with basic ingredients, yet the careful preparation and balance of flavors result in a dish that's both elegant and satisfying.
This dish is packed with vitamins, minerals, and antioxidants from the red peppers and tomatoes. It's a nutritious choice that can be enjoyed guilt-free.
Asadillo is naturally vegetarian and vegan, making it a versatile option suitable for various dietary preferences.
Tips
For the best flavor and texture, roast the red peppers until their skins are charred and blistered. You can do this over an open flame, under a broiler, or on a grill. After roasting, place them in a sealed container or bag to steam, which makes it easier to remove the skin.
Once the roasted red peppers have cooled, peel off the charred skin and remove the seeds and membranes. This step is essential for achieving a smooth and pleasant texture in your Asadillo.
Opt for ripe, juicy tomatoes for the best flavor. Roma or plum tomatoes are commonly used in Asadillo, but you can use other varieties as well.
Asadillo (Roasted Red Pepper and Tomato Salad)
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
1 large red pepper/capsicum
2 medium tomatoes, halved
3 cloves garlic
¼ tsp ground cumin
3 Tbsp extra virgin olive oil
1 boiled egg, (optional)
Directions:
1. Preheat oven on Broil for at least 5-7 minutes until oven comes to temperature.
2. Half the pepper in half and deseed.
3. Place the garlic on a baking sheet together with the halved peppers (skin side up), and the halved tomatoes (cut side facing up).
4. Drizzle about 2 to 3 teaspoons of olive oil over the peppers/capsicum halves and tomato halves.
5. Roast the peppers until the skin on peppers starts to blister and blacken (approximately 7-8 minutes).
6. Remove from oven and place the peppers in bowl. Cover the bowl with clingwrap and let the pepper cool until it can be handled (about an hour).
7. Peel the peppers/capsicum and place them back in the bowl with the tomatoes. Remove the garlic cloves from their skins and add them with the cumin and a generous pinch of salt and blend with a hand blender until chunky.
8. Pour the mixture into serving dish and drizzle over the olive oil and hardboiled egg.
Suggested Pairing
Serve with crusty bread and a hearty red wine.
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