This time fried in bacon fat in the same pan that fried the bacon.
This is a Mexican thing. It's the way they bring out the best in their peppers. Whole jalapeño peppers grilled or broiled this same way are truly excellent. Of course, poblano peppers are treated this same way. The thick-skinned peppers blister after being sweated, and the black portions peeled off.
They're very good drizzled with balsamic, but this time I left them without it.
Incidentally, if you ever see these weird little bottles of balsamic vinegar, just buy one. You might find it's the best that you've tasted. Including the incredibly expensive types you see in speciality shops.
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