I’ve enjoyed this unpretentious dish as tapas before in Bonn, and although these tiny green peppers are one of the cheapest vegetables around, especially now that they’re in season, I hadn’t gotten around to making them.
Well last night I finally did. They turned out lovely and as tasty as I remember them. And the beauty of it is that they are so simple to make. Just wash them, pat them dry, and fry them in medium hot olive oil. Just a few at a time so that the frying temperature remains constant. Let them drain for a few minutes then sprinkle with sea salt, and that’s it. No fuss, no muss.
They were labeled “pimientos semi-picante” – but I have yet to bite into one that is even close to being mildly picante. They were all delectably sweet and made a lovely starter.
These peppers remind me of the equally tiny green peppers called “shishitou” (short for shishi tougarashi しし唐辛子, shishi = tiger cub; tougarashi = chili pepper) in Japan, often included in tempura and yakitori. Brilliant idea — perhaps I’ll make tempura with the rest. And who knows, I might encounter a mildly fiery one.
Ahhh… the excitement of gustatory Russian Roulette with a bag of semi-picante peppers….