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
Source: Everyday Food, July/August 2010
- 2 tablespoons vegetable oil
- 8 mild green chiles, such as Anaheim or 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.