Friday, August 4, 2017

Seared Chiles

Source: Everyday Food, July/August 2010,


2 tablespoons vegetable oil
8 mild green chiles, such as Italian frying peppers
Coarse salt


In a large cast-iron or other heavy skillet, heat oil over medium-high. When oil is very hot, add chiles, working in batches if necessary. Cook, turning occasionally, until browned and blistered on all sides, about 10 minutes. Season with salt and serve.

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