How I've been using mine a few times in recent week:
Charred Shish!to Peppers with Dipping Sauce
Make a sauce by mixing together 2 tablespoons mayo, 1 tablespoon rice wine vinegar, and 1-2 teaspoons sriracha. Add salt to taste and set aside.
Turn oven broiler on to high and place a large cast iron skillet under the broiler to pre-heat.
In a large bowl, toss shish!to peppers with enough olive oil to coat them and a healthy sprinkling of salt.
When the skillet is hot enough that a drop of water immediately vaporizes, pour in the peppers, quickly spreading them into a single layer, and put the skillet back under the broiler.
Cook until peppers are well charred. Transfer to a platter and serve immediately either drizzled with sauce or with sauce served on the side for dipping.
My three plants have been producing very well this year.
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