sautéed long hot green peppers

peppers and provolone

My husband realized today that I was giving away HIS recipe to the internet.  I told him it was for the better good of mankind.  He went back to watching football.  I guess seeing me in the corner taking snapshots of my dishes hit home today when he was about to dig into his peppers, and I had to hold him up for the final photo.  Ding!  Ding!  Ding!  The light went on…the recipe is going public.  No big deal really, but it was funny to see him pause for that split second.
This appetizer is great if you don’t mind the risk of blindingly hot peppers once in a while.  These particular ones were quite mild – a disappointment in our household.  I guess it depends on the time of year, how new or old the peppers are – I am not sure.  Guess I could Google that….anyway, sometimes you get ones that are intense and sometimes not.  I suppose if you were to test one out raw, and flames start coming out of your mouth, that you might consider seeding them before sautéing them.  We usually pair the peppers with crostini or crackers and add cheese.  It’s hard to just eat one…even with your nose running and tears in your eyes.

long hot green peppers

sautéed long hot green peppers

15 – 20  long hot green peppers, halved (seeded optional)
1  TB olive oil
2  cloves garlic, minced
1  tsp. kosher salt
1  bottle of lager or light beer

get started on the peppers:

Rinse the peppers.  Cut off the tops of the peppers and halve them.  In a large sauté pan, add olive oil and bring to medium high heat.  Add peppers and sauté until lightly browned and add salt and garlic.  Cook an additional 2 minutes.  Pour in beer and stir.  Cover and let cook for 15 minutes.  Remove lid and cook an additional 5-7 minutes until most of the liquid has evaporated.  Test peppers to see if additional salt is needed, and serve.

halved pepperssautéed long hot peppers

note:  This serves about 4 people.


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