Total Time
15 Mins
Serves 4 (serving size: 2 oz. peppers and about 2 tbsp. sauce)

How to Make It

Step 1

Combine first 3 ingredients in a bowl.

Step 2

Heat a large cast-iron skillet over high heat for 5 minutes.

Step 3

Combine peppers and oil; toss to coat.

Step 4

Arrange peppers in a single layer in pan; cook, without moving, 3 minutes or until skins are blistered and lightly blackened. Turn peppers; cook for 3 more minutes or until charred all over. Transfer to a plate, and sprinkle with salt. Serve with sauce. 

Chef's Notes

You want to make sure the pan is extremely hot. Dense cast iron is ideal for charring: Once hot, it won't cool down when ingredients are added. Use only a small amount of oil--just enough to prevent vegetables from searing onto the pan surface and tearing when turned. Too much oil would create a barrier and cause the peppers to fry--you want them to char. Stirring would both cool down the pan and keep the peppers from making sufficient contact with the hot surface to blister and darken.

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