INGREDIENTS
- 1/2 pound s peppers, washed and thoroughly dried
- 1 tablespoon olive oil
- 1/4 teaspoon togarashi
- Coarse sea salt, such as fleur de sel or Maldon
INSTRUCTIONS
- Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
- When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
- Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.
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