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Active Time
40 min
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Total Time
2 3/4 hr (includes marinating)
In Spain,boqueronescan be a variety of small fish, pickled or not. In the U.S., however, the term always refers to anchovies that have been pickled in vinegar (which whitens them). They have a flavor similar to pickled herring, which complements the sweetness of the roasted peppers.
Ingredients
Makes 12 servings (as part of tapas buffet)
Step 1
Preheat broiler.
Step 2
Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
Step 3
When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
Step 4
Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
Peppers can marinate (without anchovies), covered and chilled, up to 3 days. Bring to room temperature before serving.
Leave a Review
Reviews (3)
Back to TopLove boquerones but not a lot of recipes tried this one and it is very good. Will make again and soon maybe will add some sweet pickled onions and smoked paprika. Guess I'll try and let you know.
Icanburnanything
elk grove, ca.
1/2/2014
I could find very few recipes that call for white anchovies so this entry was welcome. Very good contrast between the sweet peppers and white anchovies. I used a splash more sherry but that's just me. Longer it sits I think it gets better.
Icanburnanything
1/29/2011
Made this for New Year's Eve Hors d'Oeuvre. Huge hit.
westsidecook
NYC
1/3/2010
