Sautéed Red Peppers Pimientos Morrones Salteados

Makes 4 servings

This is a classic Spanish accompaniment to grilled or sautéed meat or chicken. All you need to do is stir-fry them for a minute or so in olive oil, garlic, and a bit of broth. If you don’t want to work with fresh chiles, jarred prepared piquillo peppers can usually be found in well-stocked supermarkets and specialty food stores. Make this recipe vegetarian with vegetable broth.


  • 2 tablespoons olive oil
  • 1 ½ pounds fresh red chile peppers, cored and seeded, or ¾ pound (jarred) piquillo peppers, cut into thin strips
  • Salt
  • 2 garlic cloves, thinly sliced
  • ¼ cup chicken broth, vegetable broth, or water


Heat the oil in a medium skillet over medium-high heat. Add the peppers and cook, stirring, about 5 minutes (about 2 minutes for piquillos, if using).

Add salt and stir in the garlic and broth. Reduce the heat to low, cover, and cook about 20 minutes more or until the peppers are softened, stirring occasionally and adding a little more broth if the pan dries out. Serve hot.


Was rather disappointing, possibly because of the poor quality of the chicken broth or possibly because not roasted peppers. With checking alternative recipes if such a classic dish.


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