Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Arrange the sardines in a shallow baking dish. Pour 1/2 cup of the olive oil over the sardines and top with two-thirds of the chopped garlic. Season with salt and black pepper. Let the sardines stand at room temperature for 30 minutes.

Step 2    

Meanwhile, in a mini food processor, combine the piquillo peppers with the sherry vinegar, cayenne pepper and the remaining chopped garlic; puree until smooth. Add the remaining 1/4 cup of olive oil and puree until incorporated. Season the piquillo pepper sauce with salt and pepper.

Step 3    

Light a grill or preheat a grill pan. Oil the grill and grill the sardines, flipping them once, until they are lightly charred and cooked through, about 4 minutes. Transfer the sardines to a large platter and serve with the piquillo pepper sauce and grilled peasant bread.

Make Ahead

The piquillo sauce can be refrigerated for up to 4 days.

Suggested Pairing

Vibrant, medium-bodied white.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5