Active Time

　　40 min

　　Total Time

　　2 3/4 hr (includes marinating)

　　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.

　　

Ingredients

Makes 12 servings (as part of tapas buffet)

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.

　　

Step 3

When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.

　　

Step 4

Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.

　　Cooks' note:

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