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I think I’ve mentioned that food in general is surprisingly expensive here in Montevideo. The prices are nearly what I encountered back in DC – except now I don’t have a full time job. So I haven’t been eating out a whole lot here, since there aren’t really options like the $10\/dozen empanadas back in Buenos Aires. Instead, I’ve turned back to sandwiches – once you have a couple basic ingredients on hand, they take mere minutes to put together, and having great condiments like these pickled roasted peppers on hand make them truly amazing. I’ve pickled raw bell peppers, and I’ve roasted them, but I’d never thought to combine the two before. This is an interesting mix, since the natural sweetness of the bell pepper, concentrated and enhanced by the roasting, plays well with the tartness of vinegar. It’s surprisingly mellow for a pickle, actually, but I think pickle lovers will definitely appreciate swapping these in for the traditional roasted bell peppers on their sandwiches (and salads).<\/span><\/p>\n