Pan-roasted Serrano Peppers with Creamy Fire-Hydrant Sauce

Servings: 2 -4

Author:

Side Dish Appetizer Sauce condiments

All Year

serrano pepper

Instructions

1 In a bowl, mix together the first five ingredients.
2 Taste the mixture, then add lemon juice, salt and pepper, to your liking. Cover
and place the bowl in the refrigerator.
3 This is best made ahead of time so it can chill for a day or so while the
flavors meld. Add the chopped cilantro before serving.
4 Heat the olive oil in a heavy pan (a cast-iron skillet works great) until very
hot but not smoking; water should readily sizzle.
5 Cut a slit in the tip of each pepper. Add the peppers and cook until blistered
and at least as black as they are green, carefully turning with tongs to darken
all sides—about 10 minutes.
6 Transfer to a serving plate, sprinkle with salt and squeeze lightly with lemon
juice. Serve with the chilled sauce.