This simple starter is served all over the world—at least wherever chiles are grown—but I first had it in Basque country. Here they’re fried, but you can grill fresh chiles as well; in either case they taste fresh, smoky, salty, and spicy all at the same time. The chiles you use can be mild or hot. If you use mild long chiles, like Anaheim, most people will be happy.
Recipe information
Yield
makes 4 or more servings
Ingredients
Preparation
Step 1
Put about 1/2 inch of oil in a deep skillet and turn the heat to medium-high. When the oil is hot but not smoking, add the chiles (do not overcrowd). Cook them, turning occasionally, until the peppers are browned lightly on all sides, about 10 minutes. Repeat with the remaining chiles.
Step 2
Remove from the heat with a slotted spoon, drain on paper towels, and sprinkle with coarse salt. Serve immediately.
