Spanish culinary traditions focus on simplicity and local ingredients

The culinary traditions of Extremadura, a region in western Spain, emphasize simplicity and the use of local ingredients. The regional cuisine is characterized by traditional methods and staples such as peppers, olive oil, bread, and various cured meats.

A notable Spanish preparation method for peppers involves roasting them rather than using a vinegar-based brine. This technique, known as pimientos asados, preserves the natural sweetness and smoky flavor of the red or yellow peppers. The peppers are roasted at 180°C until soft and slightly charred, then preserved in olive oil with salt, making them suitable for use in salads, pasta, or as a snack on bread.