The first thing we are going to do is peel the garlic cloves and chop them, wash the peppers and chop them. Next, we pass it through a mortar and put it in a container with a pinch of salt.
After, we crumble the bread and we throw the crumbs to the mixture that we have made previously.
We wash the tomatoes Submerge them in a pot with plenty of boiling water and blanch them for 30 seconds. Transfer the tomatoes to a bowl with plenty of ice water to stop the boil. We take them out, peel them and chop them. And then we mix them with all of the above with a splash of extra virgin olive oil and a pinch of salt.
The result is a coarse Texture, the roteño starter has to be coarse, with small chunks of vegetables. We decorate with pepper and the onion separated by layers, accompanied by a splash of oil.
Photos | Direct to the Palate