Roast peppers to get the best flavour From stews to seafood dishes, blistered Padrón peppers doused in olive oil and eaten as tapas, and peppers stuffed with slow-cooked ragu (pimientos rellenos), ...

Coloca los tomates, los pimientos, la cebolla, el ajo, el jugo de limón y el comino en un procesador de alimentos. Pulsa el procesador unas cuantas veces para picar; no lo hagas puré.

Preheat the oven to 180°C. Place the whole capsicums, onions and heads of garlic in a baking dish. Drizzle with some of the olive oil and sprinkle with sea salt.