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Zorongollo
Zorongollo extremeño: roasted red peppers and tomatoes torn into strips and dressed with garlic and vinegar
Zorongollo is the summer salad of the Extremaduran countryside around Cáceres and the Vegas del Guadiana, made when red peppers are sweet and cheap. The peppers and tomatoes are roasted until blackened, peeled, torn by hand into strips and soaked in olive oil, garlic and a little vinegar, and it is served on its own with bread or beside grilled meat at summer lunches. It keeps for days in the fridge and improves overnight. Chef's tip: tear the peppers along their natural ridges rather than slicing them, so the strips stay soft and catch more dressing.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Heat the oven to 425°F (400°F fan). Rub the 4 red peppers and 3 ripe tomatoes with a little of the 1 tbsp extra virgin olive oil and roast on a tray for 35–40 minutes, turning once, until the skins are blistered and blackened in places and the peppers have collapsed. The tomatoes will be ready after about 20 minutes; take them out then.
40 minStep 2: Put the peppers in a bowl, cover with a plate and leave for 15 minutes so the steam loosens the skins.
15 minStep 3: Peel the peppers and tomatoes and remove the seeds. A common mistake is rinsing them under the tap to get the seeds off: it washes away the smoky juice that is the best part. Use your fingers and a damp cloth instead.
10 minStep 4: Tear the peppers into long strips and the tomatoes into pieces, and put them in a shallow dish with any juices from the bowl.
3 minStep 5: Mix the 2 cloves garlic, the rest of the 4 tbsp extra virgin olive oil, 1 ½ tbsp sherry or red wine vinegar, ¾ tsp salt and a pinch of 1 pinch ground cumin if using, and pour over. Leave for at least 30 minutes before serving at room temperature.
2 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 14 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zorongollo take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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