Confit piquillo peppers (Pimientos del piquillo confitados) from Spain My Way: Eat, Drink, and Cook Like a Spaniard (page 137) by José Andrés and Sam Chapple-Sokol

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basque-style grilled rib eye (Txuleton a la brasa); Asturian fried cutlets (Cachopo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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