Pimientos del piquillo rehogados
Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.
The addition of the milk is not traditional, but I have found that it combines with the olive oil to make a whitish and surprisingly delicious sauce.
In a saute pan, heat the olive oil over high heat. Add the garlic and saute for about 2 minutes, or until it begins to turn golden.
Add the piquillo peppers, decrease the heat to medium-low, season with salt, and stir briefly to blend the ingredients.
Add the milk, decrease the heat to low, and cook, swirling the pan occasionally, for about 5 minutes, or until the sauce turns whitish and the flavors are blended. Serve inmediately.