Sauteed Little Peppers

September 3, 2012

in Cook What You Like, Little Bites

It’s late summer in Sacramento with shortened warm days and cooler nights.  The bounty from Irene’s garden has slowed but the dirt patches continue to produce tomatoes, cukes, peppers, bitter melons, herbs and flowers. Three melons, recently harvested, sit in the garage.  The two smaller ones are obviously pumpkins (recognizably orange and cute) but what is that very large melon?  It has an upright habit, is shaped like a pumpkin but has a whitish boom over greenish skin – is it a winter melon or pumpkin?  Irene’s compost pile continues to give surprises.

Richard starts this evening’s dinner with an easy appetizer: just-harvested small Shishito and Jalapeño peppers briefly sautéed in a thin layer of olive oil and then sprinkled with sea salt.  The little peppers jump with excitement when they get too hot.  The wrinkly Shishito peppers are my favorite.  After a couple of glasses of wine, I  mistakenly bite into a jalapeño – oooh!  So hot!  So simple, and so good.

These little guys, along with a minerally white wine, such as a roussanne and grenache blanc blend, quietly eases you and your company into the dinner hour.

Recipe: Sautéed Little Peppers

Summary: Small Peppers Sautéed in Olive Oil

Ingredients

  • Small green, yellow or red peppers
  • Olive oil
  • Sea salt

Instructions

Wash and dry peppers.

Heat olive oil in a sauté pan of medium-high heat.

Add peppers making a single layer.

Turn peppers as they brown. Sauté for 1-2 minutes until peppers begin to soften.

Sprinkle with the sea salt of your choice

Preparation time: 5 minute(s)

Cooking time: 2 minute(s)

 

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