While travelling in Spain I found these delicious chilies all around Barcelona served as tapas. Although the recipe doesn’t specify—I would not use table salt as it is too fine, and I like the additional crunch of a good sea salt. The chilies are generally mild and sweet, but every once in a while a jalapeño-hot one slips through. It’s like playing Russian Roulette to see who gets the hot one. Another method of serving the chilies would be to deep-fry them in canola oil, which is faster than the method described in the recipe, until the skins are crinkly and mottled brown here & there. Drain well, then drizzle with a good quality extra-virgin olive oil, then sprinkle with sea salt.
Eating In Spain: Galicia Through Italian Eyes
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Credit: Menu Turistico
Menu Turistico—a blog written by two Italians with an appetite for great food and photos—has been enticing us with mouthwatering dispatches from across
