Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Banana Chiles with Garlic
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 10 minutes + 30 minutes cooling + 2 days marinating 10 minutes N/A N/A 20g 200 4.5g 2g 0mg


INGREDIENTS:
olive oil, for pan-frying 3 cloves garlic 6 banana (Hungarian wax) chiles, any color
1/4 teaspoon salt 1/4 teaspoon dried chili flakes 2 bay leaves
1/2 cup red wine vinegar 1/3 cup (80 ml) extra virgin olive oil



1 Heat the olive oil in a large skillet over medium heat and add the garlic and banana chiles. Cook for 3 minutes, then place the garlic in a glass or ceramic dish large enough to fit all the chiles. Continue to cook the chiles for another 2-3 minutes, turning occasionally, until they are lightly browned all over, have softened and their skin has wrinkled. Remove from the pan and let stand until cool enough to handle. Carefully remove the skin, leaving the stems attached.
2 Place the cooled chiles in the dish with the garlic and sprinkle with the salt, chili flakes and bay leaves. Pour in the red wine vinegar and extra virgin olive oil, cover and cool for about 30 minutes, or until the chiles are at room temperature.
3 Place the dish in the refrigerator and chill for 2 days before serving. Remove from the refrigerator at least 30 minutes before serving.

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