Spanish Candied Red Pepper Coca

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Serves 12 as a Tapa
(Modified from The Spanish Table cookbook)

1 loaf of ready-made dough (or gluten free focacia dough)
2 T olive oil
1 medium white onion, thinly sliced
2 jars (16 oz) of roasted red peppers in oil ? half-inch slices
5 T cane juice sugar
2 T sherry vinegar
2 T water
? t sea salt
Confectioners sugar for dusting

  1. Heat olive oil in a pan over medium heat and add onion.
  2. Cook until soft, do not brown ? 5 minutes
  3. Drain peppers,?add and cook for 5 minutes, stirring occasionally
  4. Add sugar, vinegar, water and stir until sugar dissolves
  5. Reduce heat to low and simmer until liquid is reduced, stirring occassionally (about 10 minutes)
  6. Season with salt and let cool
  7. Preheat oven to 450?
  8. Put dough on oiled cookie sheet, brush with olive oil and top with pepper mixture
  9. Bake on center rack about 20 minutes, let cool, cut into small pieces and lightly dust with confectioners sugar

Serve while warm with a delicious?bottle of Raptor Ridge 2013 Tempranillo.

Spanish Candied Red Pepper Coca
Print Recipe
Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Spanish Candied Red Pepper Coca
Print Recipe
Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
Servings:
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