Petite Pepper Perfection

Sweet, smokey and salty splendour..

The baby sweet peppers in the market in the early fall can quickly become a tasty, easy, and colorful side dish.

In the past, I have used them more for decoration, because I found them to be so colorful, petite and “tossable”.

One night, the steaks were on the fire and I needed a side dish, so, after rinsing, I tossed some of the petite peppers onto the grill, along side the steaks. I haven’t stopped serving them this way since.

The method couldn’t be easier, just put some peppers on the grill. When they are charred to your desire, remove them…

and drizzle them with a little of your favorite olive oil, then sprinkle on some splendid sea salt. Pick them up by the stem, take a bite or two and savor the flavor.

I guess I got the idea from one of my favorite restaurants in Seattle, The Harvest Vine, where I first enjoyed Pimientos De Padrón. The difference in preparation is that they sauté the peppers in a pan, over the fire in olive oil. Sautéing in a pan is just another way to intensify the flavors and textures of the petite peppers of the world (if you don’t happen to be starting up the grill). Just sauté the peppers in some tasty olive oil, salt and enjoy. 

Pimentos De Padrón at The Harvest Vine in Seattle