Pericana

Ingredients

Olive oil

1/4 cup

Garlic

4 cloves, minced

Salted mackerel

2 fillets, skin and bones removed

Dried red peppers

4 medium, rehydrated

Crusty bread

1 loaf, for serving

Black pepper

to taste

Instructions

1. Begin by soaking the dried red peppers in warm water for about 15 minutes. This will soften their texture and enhance their flavor.
2. While the peppers are soaking, prepare the salted mackerel. Rinse the mackerel fillets under cold water and soak them in cold water for 15 minutes, changing the water every 5 minutes to remove excess salt.
3. Once the peppers are rehydrated, drain them and chop them into small pieces. Next, chop the salted mackerel, ensuring to remove any skin and bones as needed.
4. In a large pan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté until it turns golden brown, infusing the oil with its rich aroma.
5. Add the chopped rehydrated peppers and the salted mackerel to the pan. Stir well to combine, and sauté for about 10 minutes, allowing the flavors to meld together. Season with black pepper to taste.
6. Serve the pericana warm with slices of crusty bread, ideal for soaking up the delicious mixture.