Blistered Serrano Chilies
- Prep Time 0:05
- Cook Time 0:07
- Estimated Cost $2.50
- 27 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.
- 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
- Cut a small (1/4") slit in the bottom tip of each chili.
- Heat olive oil in a medium, heavy-bottomed pot over medium heat.
- When the oil is very hot, add the chilies (you may have to work in batches).
- Cook them, stirring occasionally, allowing the chilies to blister and char.
- 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.
- Sprinkle generously with salt.
- Serve immediately.