BrokeAss Gourmet

BrokeAss Gourmet

Blistered Serrano Chilies

  • Prep Time 0:05
  • Cook Time 0:07
  • Estimated Cost $2.50
  • 5 Comments

My friend Brian made this tapas classic using Japanese shishito peppers at lunch a few weeks ago, and I found them impossible to stop eating. Slightly sweet and plenty salty, with that charred, primal umami flavor made burned them permanently into my mind (pun intended, duh). So naturally, I hit him up for the recipe and he kindly obliged.

This afternoon, while perusing my favorite neighborhood Asian specialty shop, I searched high and low for shishitos, but couldn't find them. What I did find, however, were some gorgeous fresh serranos. 

Serranos are generally quite spicy--spicier than my beloved jalapeños, but I knew I could coax some of that heat out using Brian's technique. 

The result? Chilies that were spicier than the shishitos, but addictive in their own right. I topped them with nothing more than a sprinkle of salt, but I'm thinking that next time I might add a squeeze of fresh lemon too.

One last note: don't toss out the oil after you cook the chilies! The serranos impart a touch of heat and a lovely flavor--try it in sauces and dressings.

Ingredients

  • 1/4 cup extra virgin olive oil Pantry
  • 1 lb serrano (or shishito or padron) chilies $2.50
  • sea salt (or other good, coarser salt--I used Himalayan pink salt from Trader Joe's) Pantry

Recipe Serves 8-10

Directions

  1. Cut a small (1/4") slit in the bottom tip of each chili.
  2. Heat olive oil in a medium, heavy-bottomed pot over medium heat. 
  3. When the oil is very hot, add the chilies (you may have to work in batches).
  4. Cook them, stirring occasionally, allowing the chilies to blister and char. 
  5. Turn off the heat and use tongs or a slotted spoon to remove the chilies from the hot oil. Transfer immediately to a serving plate or bowl.
  6. Sprinkle generously with salt.
  7. Serve immediately.

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What They're Saying

Penny Stock Tips, on Dec 6, 01:41 AM, wrote:

Thank you, I’ve just been searching for information about this topic for ages and yours is the greatest I’ve found out so far.

Bradadly, on Feb 20, 05:45 PM, wrote:

Having found this recipe on accident I thought I’d give it a whirl. I know that serrano chiles are pretty spicy because I put them in my pico de gallo. Well you ought to put a caution to your followers because MAN these things taste so good you will burn your head off! I mean seriously? Serranos? Geeeeeeeeez wow I wish that I could have tasted the shishito peppers. Anyway love your site, keep up the good work! Ps post more snacky while drinking recipes.

xender for pc, on May 23, 07:14 PM, wrote:

I love to see this

viber for pc, on Jun 27, 09:51 AM, wrote:

Superb information it is. Thanks for it ,k.h