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    Home » European

    Asadillo Manchego (Roasted Red Pepper and Tomato Salad)

    AU$2.08 | £0.54 per serve
    By Robyn | Published: Sep 4, 2020 | Modified: Sep 4, 2020

    TO THE RECIPE

    Asadillo Manchego is an easy and refreshing Spanish salad made with roasted red peppers and tomatoes. Enjoy as a side, or serve with some crusty bread for an easy, healthy and delicious lunch.

    side view of terracotta dish filled with roasted pepper salad topped with hardboiled egg. Slices of bread are in the background.

    Asadillo Manchego is a classic Spanish dish from the region of La Mancha, in central Spain. Roasted red peppers (capsicums) are blended until chunky with tomatoes, garlic, ground cumin and olive oil. It is served chilled and often traditionally topped with a boiled egg.

    Grilling the tomatoes with the peppers/capsicum gives a lovely extra depth of flavour to the dish. It also means that if you are unable to get ripe and fragrant tomatoes, not to worry – heating them under the grill gives them an extra depth of flavour.

    We ordered this dish during our first visit to Spain, seeing the word ‘Manchego’ and assuming that meant it would be a cheese dish. However this dish does not contain cheese. But once we’d tasted this salad, we were glad we had made the mistake. The last of the tomato and pepper juices in the dish were mopped up with slices of fresh bread, and we knew to look out for – and order – asadillo manchego whenever we saw it.

    overhead shot of Spanish roasted pepper salad in torracotta dish topped with roughly chopped boiled egg and olive oil

    Tips and FAQ

    Tip for roasting the pepper:

    The skin thickness and flesh vary in peppers, so the roasting time will vary slightly. You are wanting the pepper/capsicum to be dark and charred, and them to be soft to the point of collapse.

    Can I use jar roasted peppers?

    Whilst I believe that roasting your own peppers/capsicums gives this dish a better flavour and texture, you can use jarred roast peppers if you prefer. That would make it a very quick dish, ready in 5 minutes!

    Can I use green peppers/capsicum in this dish?

    No, I wouldn’t recommend using green peppers/capsicum. They aren’t as sweet as red peppers, and once blended with the tomatoes, the salad would be brown rather than a lovely vibrant red.

    How long does this salad keep?

    Keep the roast pepper salad in an airtight container for up to 2-3 days. Top with the boiled egg just before serving.

    I don’t like boiled egg, what else can I top this Asadillo Manchego with?

    You can leave as is, or top with some tinned tuna, roughly chopped ham, or for a vegetarian/vegan addition, some tinned chickpeas

    Ideas for leftovers:

    • Serve as part of a tapas spread with patatas bravas, orange and pomegranate salad, and ajillo mushrooms (Spanish garlic mushrooms).
    • I love this roasted red pepper and tomato salad cold straight from the fridge spooned over hot buttered toast!
    • Stir into pasta.
    • Spoon over a poached or scrambled egg. I love the combination of sweet peppers and egg – if you do too then check out this Basque Eggs Piperade which is a super simple lunch!

    To make this dish vegan: leave out the egg. Serve the salad on it’s own, or topped with tinned chickpeas.

    Why not try…

    If you like this recipe, you may also like:

    • Ajillo Mushrooms (Spanish Garlic Mushrooms)
    • Patatas Bravas Recipe
    • Cucumber Gazpacho
    • Greek Peasant Salad (Horiatiki)

    the vegan option for serving asadillo manchego, topped with chickpeas

    Asadillo Manchego

    Author: Robyn

    This Spanish roasted pepper and tomato salad is an easy and delicious summer salad, side, or lunch.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 9 mins
    Cooling time 1 hr
    Course Appetizer, Lunch, tapas
    Cuisine spanish
    Servings 2 people
    Calories 136 kcal

    Ingredients
      

    • 1 red pepper/capsicum ($1.98 / £0.45)
    • 2 medium tomatoes, halved ($1.38 / £0.30)
    • 2 cloves garlic, skin left on ($0.26 / £0.05)
    • 1 teaspoon olive oil ($0.06 / £0.03)
    • ¼ teaspoon ground cumin ($0.03 / £0.01)
    • ½ tablespoon olive oil ($0.08 / £0.04)
    • sea salt ($0.01 / £0.01)
    • 1 boiled egg, optional ($0.35 / £0.18)

    Instructions
     

    • Half and deseed the pepper/capsicum, cutting them from the stalk to the bottom.
    • Place garlic cloves (in their skin) on a baking sheet together with the halved peppers (skin side up), and the halved tomatoes (cut side facing up).
    • Drizzle 1 teaspoon olive oil over the peppers/capsicum halves and tomato halves.
    • Roast until skin on peppers starts to go black and blistered (approx.. 8 minutes). Place peppers in bowl, cover with clingfilm and leave half an hour until cool enough to handle.
    • Peel the peppers/capsicum and place them into a blender bowl (or bowl if using a hand blender) with the tomatoes. Slide garlic cloves out of their skins and add them with a pinch of cumin and a generous pinch of salt and blend until chunky.
    • Pour into serving dish and drizzle over ½ tablespoon olive oil and hardboiled egg. Serve with crusty bread.

    Notes

    Estimated costs: Australia $4.15. Per serve = $2.08
    UK £1.07. Per serve = £0.54
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Vegan: top the asadillo manchego with 1-2 tablespoon cooked chickpeas instead of the egg.
    Cumin: Use a pinch of cumin seeds rather than ground cumin. I love the chewy texture of cumin seeds, but the rest of my family aren’t keen so I use ground cumin if serving it to them.
    Serving more than 2 people: This recipe can easily be doubled, tripled or quadrupled.

    Nutrition

    Calories: 136kcalCarbohydrates: 10gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 93mgSodium: 41mgPotassium: 449mgFiber: 3gSugar: 6gVitamin A: 3018IUVitamin C: 94mgCalcium: 30mgIron: 1mg
    Keyword easy salad recipe, roasted pepper salad, Spanish salad, traditional Spanish recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Ajillo Mushrooms (Spanish Garlic Mushrooms)
    Ham and Cheese Pinwheels »

    Reader Interactions

    Comments

    1. Sarah says

      September 07, 2020 at 6:59 pm

      5 stars
      Oh yum we have a gas stove so this would be easy to make, I imagine you could do it on a BBQ to. Perfect with some crusty bread and garlic mushrooms 🙂

      Reply
      • Robyn says

        September 09, 2020 at 6:41 pm

        Yes you could totally roast the capsicum on a bbq

        Reply
    2. Sylvie says

      September 07, 2020 at 11:06 am

      5 stars
      The roasting of the veggies must bring such a delicious smoky flavour to the dish! Love how easy yet delicious this dip is, it would be great for a party!

      Reply
      • Robyn says

        September 07, 2020 at 11:28 am

        Thanks Sylvie! 🙂

        Reply
    3. Sally says

      September 07, 2020 at 10:48 am

      5 stars
      Yum! This would be delicious as an easy lunch with crusty bread. Can’t wait to try!

      Reply
      • Robyn says

        September 07, 2020 at 11:27 am

        It certainly is Sally, thanks!

        Reply
    4. Alex says

      September 05, 2020 at 12:56 pm

      5 stars
      The flavours in this are amazing –
      And it is so much more simple to prepare than I could have imagined! So pleased to be able to create this dish at home now.

      Reply
      • Robyn says

        September 07, 2020 at 11:25 am

        I’m so glad to hear this Alex 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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