Kitchen Roaster - A versatile tool that can roast peppers along with other vegetables efficiently.
Baking Sheet - Essential for baking or broiling peppers to get the perfect char and blistering effect.
Oven Mitts - Crucial for handling hot peppers safely without getting burned during preparation.
Mandoline Slicer - Useful for thinly slicing onions or any other vegetables as per recipe requirements.
Sharp Chef's Knife - A sharp knife is key to easily roasting and peeling the skin off of peppers.
Colander - For rinsing boquerones (gamberi) before using them in your dish, ensuring they are clean.
Mesh Strainer - To rinse out any sand or small stones from the boquerones if needed.
Jar - Suitable for storing roasted peppers and other ingredients to keep them fresh until ready to use.
Roasting Pan with Rack - Ideal for evenly roasting peppers and ensuring they don't stick while cooking.
High-Quality Food Processor - Can be used for finely chopping or processing other ingredients required in the recipe, such as herbs or onions.
6 large red bell peppers (3 pounds total)
1 tablespoon Sherry vinegar
1 teaspoon sugar
12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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