1 Jar or can of roasted red peppers (pimientos rojos) (not in vinegar or other spices)
4 garlic cloves
4 tablespoons of olive oil
1 small can of anchovies (anchoas)
Drain the peppers and pat dry with a paper towel. Cut into 1/2 inch wide strips.
Peel the garlic cloves and slice thinly
Heat the oolive oil in a large frying pan on low heat. Add the garlice and sauté until golden brown. Then add the pepper strips. Sauté the mixture for 5 to 10 minutes.
Remove from heat and place the pepper mixture on a plate.
Take 4 to 5 anchovies from the can (use the whole can if so disposed) and pat with a paper towel to remove excess oil and salt. Arrange on plate with red peppers.