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.
- 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.
SourceEveryday Food, July/August 2010