Description
Heat a neutral high smoke-point oil in a wide pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes about 10 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt. Slide the peppers into a bowl and serve them hot.
Recent Comments