This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
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Pickled Chilis:
- ½ cup (120 ml) white vinegar
- ½ cup (120 ml) water
- ⅓ cup (80 ml) sugar
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) mustard seeds
- 1 teaspoon (5 ml) coriander seeds
- 2 bay leaves
- 1 pound (454 g) red chilis, sliced
-
Blistered Padron Peppers:
- 1 tablespoon (15 ml) vegetable oil
- 12 ounces (340 g) Padron peppers
- Salt
- ½ cup (120 ml) grated or crumbled ricotta salatta, to serve
Method
-
For the Pickled Chilis:
- In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt.
- Add the mustard seeds, coriander seeds, and bay leaves. Allow the mixture to come to a simmer.
- Pack the chilis into a heatproof jar. Carefully pour the simmering mixture over the chilis. Allow to cool to room temperature and reserve until needed.
-
For the Blistered Padron Peppers:
- Heat the oil in a cast-iron skillet large enough to fit the peppers in a single layer over high heat.
- Once the oil is shimmering and hot, add the peppers. Cook without moving until blistered on one side, 30 seconds to 1 minute.
- Flip and shake the peppers in the pan until blistered on all sides, about 1 ½ minutes total.
- Season with salt and turn out onto a serving platter.
- Spoon some of the pickled chilis around the Padrons. Sprinkle the ricotta overtop and serve immediately.