Name: Roasted Peppers with Boquerones
Cook time: 40 min
Total time: 2 3/4 hr (includes marinating)
Yield: Makes 12 servings (as part of tapas buffet)
Ingredients: 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

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Roasted Peppers with BoqueronesMatthew Hranek

In Spain, boquerones can 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.

Cooks' note:

Peppers can marinate (without anchovies), covered and chilled, up to 3 days. Bring to room temperature before serving.

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