AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, Vegan Specialties, VegetarianDifficultyBeginnerHeat the Oil:
In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Cook the Peppers:
Add the peppers to the skillet in a single layer, making sure they're not overcrowded. You may need to cook them in batches.
Cook the peppers, turning occasionally, until they start to blister and char slightly on all sides, about 4-5 minutes.
Season:
Once the peppers are blistered, transfer them to a serving plate and sprinkle generously with coarse sea salt while they're still hot.
Serve:
Serve the peppers immediately as they are best enjoyed warm. They can be eaten whole, but be cautious of the seeds and the stem.
Ingredients
Directions
Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Cook the Peppers:
Add the peppers to the skillet in a single layer, making sure they're not overcrowded. You may need to cook them in batches.
Cook the peppers, turning occasionally, until they start to blister and char slightly on all sides, about 4-5 minutes.
Season:
Once the peppers are blistered, transfer them to a serving plate and sprinkle generously with coarse sea salt while they're still hot.
Serve:
Serve the peppers immediately as they are best enjoyed warm. They can be eaten whole, but be cautious of the seeds and the stem.