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Spanish Tapas with Diego – Zorongollo (roasted pepper and tomato salad)

Serving 4

INGREDIENTS                 tsp = teaspoon tbsp = tablespoon

6 piquillo peppers (large)

1 tomato

spring onions

2 eggs

1 clove of garlic

Olive oil, vinegar, salt, parsley



  • Heat water and, when it boils, place the eggs for 10 minutes.

  • Remove the eggs and put them in cold water.

  • Peal the eggs, cut them in small pieces and reserve them.

  • In a blender, crush the tomato and the garlic clove.

  • Rinse the piquillo peppers and cut them in strips.

  • Place them in a large serving plate or bowl.

  • Pour the puree over the peppers.

  • Add a good amount of oil and a splash of vinegar.

  • Add the spring onion cut into thin julienne.

  • Season and mix well.

  • Let it sit until serving. Add the chopped eggs on top and serve. Sprinkle with a little chopped parsley.


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