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Red Pepper Pintxo Recipe

This is not a very difficult recipe, but it depends on having excellent preserved ingredients from Spain.
Red Pepper Pintxo Recipe
Photo by Farideh Sadeghin

Servings: 4
Prep time: 5 minutes
Total time: 5 minutes


olive oil
1 tin Cantabrian anchovies
4 roasted piquillo peppers preserved in oil, from Navarre


  1. Arrange halves of peppers on a plate and lay one anchovy across each.
  2. Pour olive oil generously over anchovies. Serve on toasted bread.

From MUNCHIES Guide to the Basque Country - Part 1

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