Grab a hot pan, a splash of oil and fry the peppers whole until deeply blistered. Sprinkle with sea salt for a fine snack. Keep a cool beer close at hand to soothe the sting of the wickedly hot ones.
Delivered fresh from the farm so wash before eating.
Country of origin
Grown in France.
Small green peppers commonly served as a bar snack in Spain and Mexico. Most are mild, but every now and then you’ll bite into a wickedly hot one. Cook them whole, directly on the grill over a high heat, until blistered and soft. Dress with sea salt and oil and wolf down hot, preferably with a frosty beverage.