In my seemingly futile attempt to consume the parade of hot peppers that still hang from their plants, today I sauteed some of the less-hot varieties (they were still hot enough to make my bald head sweat). I put more virgin olive oil in a pan than necessary and slowly cooked and basted the peppers (with the oil) along with onion and garlic, then seasoned them with
fleur de sel (yes, salts do taste differently). I alternated tossing them in the oil and covering the pan with a lid to baste and steam them. Just before removing them from the pan I tossed in a large handful of really coarsely chopped basil...ate them on
brown rice bread as a side dish with pasta with meatballs. Click
here to see how to pickle peppers.
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