National Dish Argentina: Pimientos Asados (Recipe)
In this article
Discover Pimientos Asados, Argentina’s wonderfully simple celebration of the humble pepper! Slow-roasted until soft, blistered and faintly smoky, then dressed with good olive oil and plenty of garlic, these peppers taste of sunshine and open-air cooking. They work just as happily as a side to a weekend barbecue as they do piled onto bread for a light meal. It is proof that a handful of ingredients, treated well, can carry an entire table.
About Pimientos Asados
Pimientos asados are grilled peppers, considered in Argentina to be a delicious and thoroughly straightforward dish. They are not only a tasty snack but also work beautifully as a side or tossed through salads. They are most often prepared with olive oil, garlic and a few well-chosen seasonings that draw out their natural sweetness. This uncomplicated method gives the peppers their distinctive, gently smoky flavour — the same char you find at the heart of a classic Asado.
Ingredients (serves 1–2)
- 2–3 large red or green peppers
- 2–3 tablespoons olive oil
- 1–2 cloves of garlic, finely chopped
- Salt and pepper to taste
- Fresh herbs such as parsley or basil (optional)
Shopping for the ingredients
When shopping for pimientos asados, pay close attention to the freshness of the peppers. Choose brightly coloured, unblemished specimens that feel firm to the touch. A good-quality olive oil costs rather more, but it lifts the flavour of the finished dish considerably. Do not forget fresh herbs either — they often add a wonderful extra dimension.
Preparing the dish
Preparing pimientos asados could hardly be simpler. First wash the peppers thoroughly and remove the stalk and the seeds. Then cut them into halves or quarters, depending on their size and your own preference. Lay the cut peppers out on a baking tray to make the roasting in the oven as easy as possible.
Step-by-step instructions
- Preheat the oven to 220°C.
- Put the cut peppers into a bowl and toss them with the olive oil, the chopped garlic, salt and pepper.
- Spread the peppers evenly across a baking tray and slide it into the preheated oven.
- Roast the peppers for about 20–25 minutes, until they are soft and lightly charred.
- Take the peppers out of the oven and garnish with fresh herbs to taste.
Gluten-free / lactose-free version
Pimientos asados are naturally gluten-free and lactose-free, which makes them an ideal choice for anyone with those intolerances. No special adjustments are needed to keep the dish free of these allergens. That is part of what makes it suitable for such a broad range of diets, and an easy dish to put on the table when guests have differing needs.
Tips for vegans and vegetarians
This dish is perfect for vegans and vegetarians, as it contains nothing but plant-based ingredients. To vary the flavour you can add extra seasonings such as smoked paprika or cayenne pepper, both of which bring a welcome bit of fire to the plate. The peppers can also be served with a vegan dip for a very moreish combination — much like the meat-free plates that appear alongside Ensalada Criolla.
More tips and tricks
To make pimientos asados even tastier, play with the aromatics as you cook. Experiment with different herbs and spices, or add lemon or balsamic vinegar as an extra layer of flavour. It can also help to let the peppers marinate for a few hours before roasting. That way the seasonings soak properly into the vegetable and the flavour deepens.
Adapting the recipe to your taste
Everyone has their own preferences when it comes to flavour and method, so this recipe is very easy to bend to your liking. You might increase the amount of garlic, for instance, or add chillies to give the dish a proper kick. The choice of pepper can vary too, so both sweet and hot varieties are fair game depending on the mood of the meal.
Ingredient substitutions
If fresh peppers are not available, frozen peppers will do the job. The flavour may be slightly different, but they hold on to their texture and their nutrients. Sunflower oil or rapeseed oil can also stand in for olive oil if you fancy a change. It is worth choosing a good-quality oil either way, since it makes a real difference to the finished taste.
Drink pairing ideas
Aromatic wines suit pimientos asados particularly well — a light red or a fruity white are both excellent choices. Craft beers can make a fine accompaniment too, especially those with a bit of backbone. For something without alcohol, a freshly made lemonade or sparkling water refreshes the palate nicely, in much the same spirit as a mug of Mate Cocido. These drinks all support rather than smother the flavour of the roasted peppers.
Serving and presentation ideas
For an attractive presentation, arrange the roasted peppers on a large plate and garnish with fresh herbs and a squeeze of lemon. Another lovely option is to serve the pimientos asados on a wooden board with small bowls of dips and some bread alongside. That turns the dish into a highlight for the eye as well as the palate. Make use of colour contrasts to make the plate as inviting as possible.
A bit of history
Pimientos asados are a traditional dish in Argentina whose roots lie deep in Spanish cuisine. The practice of grilling peppers was carried to Argentina over the centuries by European immigrants. The dish quickly became a fixture of the national kitchen and is especially popular at barbecues. It stands for the sociable eating culture of Argentine cuisine and for its love of fresh, local produce — the same spirit that surrounds a shared Picada Criolla.
More recipe ideas
Summary: Pimientos Asados
Pimientos asados are a wonderful dish: easy to prepare and thoroughly delicious. Their versatility and their unmistakable flavour make them an ideal choice for any occasion. Whether enjoyed on their own or served as part of a spread, these grilled peppers never fail to win people over. Savour the flavours of Argentina and let these delicious peppers tempt you.
