Best 3 Blistered Sweet Peppers Recipes
In the realm of culinary delights, blistered sweet peppers stand out as a versatile and captivating ingredient, offering a symphony of flavors and textures that awaken the palate. Whether you're a seasoned cook looking to elevate your culinary repertoire or a novice eager to embark on a flavorful adventure, this guide will lead you through the art of crafting delectable blistered sweet pepper dishes that will leave your taste buds dancing. From classic Spanish tapas to vibrant Mediterranean salads, the possibilities are endless as we explore the world of blistered sweet peppers, uncovering their unique characteristics and the secrets to unlocking their full potential.
Here are our top 3 tried and tested recipes!
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
BLISTERED GREEN PEPPERS WITH SHERRY VINEGAR
Provided by Julia Moskin
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- If using bell peppers, peel with a vegetable peeler. Steam whole peppers for about 8 minutes, just until softened. Set aside until cool enough to handle, then remove stems and seeds, working gently to limit breakage. Cut peppers into large pieces and set aside to dry on paper towels. (Recipe can be made up to 8 hours in advance.)
- Just before serving, heat fat in a large skillet (not nonstick) over high heat. Add peppers and stir-fry until skins blister and brown, 3 to 5 minutes. Transfer to a large serving dish and sprinkle with vinegar, salt and pepper. Taste and adjust seasonings. If desired, sprinkle with coriander. Serve immediately or at room temperature, as an appetizer or side dish.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams
BLISTERED SWEET PEPPERS
Make and share this Blistered Sweet Peppers recipe from Food.com.
Provided by Brookelynne26
Categories Peppers
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven broiler to high. Place the oven rack in its second highest position.
- Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
- Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
- Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
- Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
- Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
- Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
- Transfer to a serving bowl and serve at room temperature.
Tips:
- To choose the best sweet peppers, look for firm, brightly colored peppers with smooth skin.
- Use a variety of colors of peppers to add visual appeal to your dish.
- Blister the peppers over high heat to create a smoky flavor and caramelized texture.
- Remove the peppers from the heat as soon as they are blistered to prevent them from overcooking.
- Toss the blistered peppers with olive oil, salt, and pepper to enhance their flavor.
- Serve the blistered peppers as a side dish, appetizer, or topping for tacos, salads, or pasta dishes.
Conclusion:
Blistered sweet peppers are a delicious and versatile dish that can be enjoyed in many different ways. With their smoky flavor and caramelized texture, blistered peppers are a great addition to any meal. Whether you are serving them as a side dish, appetizer, or topping, blistered sweet peppers are sure to be a hit.
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