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Seared Mild Chiles

Rich and sweet when seared in a cast-iron skillet, these mild chile peppers are good with grilled pork loin or lamb chops.

  • Servings: 4
Seared Mild Chiles

Source: Everyday Food, July/August 2010


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


  1. 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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