Ingredients: 2 250-gram jars Piquillo peppers, strained and cut in rings (about 20 peppers) 1 small red onion, peeled and cut in rings 4 ounces Jamon Serrano or prosciutto, diced 1 clove garlic, peeled and crushed 2 tablespoons Sherry vinegar ¼ cup extra virgin olive oil 2 tablespoonfuls of strained capers with vinegar 20-25 leaves of fresh basil cut in julienne salt and pepper to taste Directions: Mix all the ingredients and let marinade at least 30 minutes and at the maximum 2 days. Serve as a tapas with grilled crusty bread. Serves 6 people as appetizers