The idea is to serve blistered peppers, lightly pan-fried, and sprinkled with coarse sea salt. If you have very mild peppers, you don't need to control the heat. Otherwise you need to slit it, and scoop away part of the inside to control it.
Naturally, in some masochistic cultures (there's one in India), they amp up the heat by using the hottest peppers, but we need not go there.
The CC encountered some lovely shishito peppers (quite mild, with a modest heat) at the farmers market. You can also use cubanelles, or even bell peppers (provided you peel them first.)
This is one of those "Greedy Gus" recipes. No matter how much the CC makes, there's never any left so plan accordingly.
Ingredients
shishito peppers (count at least 7-8 per guest)
olive oil
coarse sea salt.
Recipe
First, you need to individually roast the peppers over an open gas flame till they are blistered and charred in spots (This is the point of the recipe at which you can store them for a few hours. Just put a paper napkin to absorb the moisture so that they don't get soggy.)
Just before you serve, sautee them in a little olive oil.
Serve them hot in a serving dish, and sprinkle coarse sea salt quite generously all over them.
Your guests will gobble them up!
3 comments:
These sound yummy, but alas I have no means of getting an "open flame".
Any advice for those unfortunates among us that are stuck with electric stoves? (Other than "move", that is.)
Lay them flat out and treat it like a grill.
Alternately, use a broiler but remember how hot it is, and measure the time in 30 second intervals, and keep turning them over.
Both will work, and both will be excellent.
On second thoughts, I find option 1 (putting on a stove) kinda dangerous.
So broiler it is!
If you don't have that either, then just use a griddle. Not ideal, but not bad.
If you don't have a griddle, well then, you're screwed. :-)
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