Why all the garlic you ask? Oh there’s a story behind that. I’ve made an effort to be mostly meatless throughout my meals…but I still eat all meat once in awhile. Tonight….I just felt like a snack instead of dinner. I love spicy peppers, but I had large sweet peppers in the house…so I thought I’d spice it up a little with some fiery salt.
First…find yourself a cast iron pan. As far as care….just make sure you clean it out and oil it each time, so it won’t rust and you will have a kitchen pan for life. Second, get the pan nice and hot! Pour in about a tablespoon of oil…and turn it down to medium heat. Pop in the sweet or hot peppers and let them sizzle until they start to brown or even blacken and turn on each side. Add some fiery salt. What’s that? Get a mortar and pestle….add sea salt, 1/4 or 1/2 if you are really dangerous like me… parts of cayenne and crushed red pepper flakes…and crush it all together. Have a small ceramic bowl on the side of your stove where you keep it, so you can always use it in your cooking to add a little flavor and heat at the same time. Sprinkle it on each side of the pepper as you blister it. Third…take your garlic…peel it and cover it with fresh rosemary spikes…sprinkle the fiery salt on top of all of that…and chop away…the salt will permeate the herbs and garlic and pump up this flavor of this simple dish. Lastly….add the garlic as the peppers finish blistering….and serve on a plate. It’s so easy…very little oil…but bold flavor….the char yet softness of the pepper….the spice of the fiery salt…the mellow, yet powerful kick of the garlic…freshness of the rosemary….and it’s so simple!
Ok…now for the garlic story. I posted this on Instagram…sometimes you live on your own planet and forget how it looks to everyone else when you post it…kind of like half of my Facebook posts when I was in my 20s. One of my followers said, “Wow..what’s with all the garlic?” I am part of a produce share with a local farm. I pick up produce every week…whatever is in season and I get the option to order additional produce than what is already in my order. I clicked on the garlic tab…thinking it would be maybe 5-7 knobs of garlic….nope…it was 2 lbs of garlic! What?!?!?! What am I going to do with all of this garlic? Well, I’ve been making lots of recipes…and (tabling the hot dating life for a bit)… with two knobs of garlic or so….but when you cook the garlic… it mellows it down a few notches…and sweetens it even. The garlic knobs I have are only 5 cloves each..so it hasn’t been too bad…and my heart is in awesome shape! You work with what you have…and I certainly did. In a regular recipe..I recommend 2 garlic cloves…but here, you can see I went nuts! Enjoy and color your snacking takeout with love! <3
Blistered Sweet Peppers with Rosemary Garlic
4 sweet peppers (kept intact)
1 tbsp olive oil
1/2 tsp fiery salt (sea salt, cayenne, crushed red pepper mixed together)
2 cloves of garlic (chopped)
1 tsp fresh rosemary (chopped)
Heat pan to medium heat, and pour in olive oil. Add sweet peppers and blister them on all sides (about a minute or so on each side).
Sprinkle the fiery salt on top of each side of the blistered peppers.
Place garlic cloves and rosemary on top of each other and start chopping both together. Add fiery salt on top of these chopped items and mix it with hands, and place in the hot pan for until it is light brown in color. Plate and enjoy! <3