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Fried pointed peppers with sea salt

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Ingredients for 2 servings:

  • 500 g pointed peppers, green
  • e.g. olive oil
  • Sea salt from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Tapas, vegan

Wash the pointed peppers and dry thoroughly. Heat the olive oil in a pan and fry the peppers, stems on, until golden brown all over. Remove from the pan and season with freshly ground sea salt to taste. Caution! There’s a risk of splashing at the beginning of frying – it’s best to place a lid or splash guard over the pan. Pointed peppers don’t need to be peeled before frying, as they have very thin skin. Some recipes recommend pricking or cutting the peppers before frying – I place them in the pan as they are, as otherwise they absorb too much water and splash even more. Delicious hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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