FRIED CHILES

No one trusts this dish to deliver, but this is simplicity perfected

If you are lucky there is a small patch of peppers growing in your backyard, especially a handful of immature young pepperlings! But there are substitutes for those sweet young peppers.

Poblanos, banana and even jalepenos, ( yes these will be hot) but they are perfect for throw down chile eating challenges.

SETUP:

1/2 lb.. of mixed mild peppers
1/4 cup extra virgin olive oil
5 garlic cloves
Flakey sea salt.

So, work it like this:

Take the mixed peppers, core and seed them and slice into wedge shapes. Slice garlic cloves into thin slices.

Get a large saute pan heat it up and pour in a good 1/4 cup of great olive oil, this is a must as the OO adds a key fruity note to this dish.

Toss in the peppers and let sit over high heat till the peppers start to blacken, toss a few times and let sit again, toss the garlic over the top and start toss a bunch till the garlic turns golden.

Plate it immediately and sprinkle with a generous amount of flaky sea salt.

Serve it up, the skeptics will plow through these with abandon.