The Mexican restaurant in my city serves a popular side of little pan fried chilies sprinkled with sea salt with most orders. Unfortunately, due to having the spice-tolerance of a newborn and therefore being wary of smaller chilies, I’ve never tried their delicious side. Receiving some (풋고추), longer, non-spicy (mostly) peppers last week, however, spurred me to make the side at home.
Find this recipe a bit bare-bones? Try adding a couple teaspoons of lime juice and garlic to dress it up.
12-15 long green peppers (풋고추)
2-3 tablespoons high smoke point oil, such as grapeseed
1.5 teaspoons sea salt
Heat the oil in a large frying pan over medium-high heat. Add peppers and a sprinkle of the salt and cook, turning the peppers often. The peppers will whistle and their skins will blister. When the pepper skins are thoroughly seared, turn off the heat and transfer them to a plate with paper towels to absorb excess oil for a moment. Then, transfer the peppers to a serving plate and sprinkle them with the remaining sea salt.