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.
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.