Chiles Salteados Estilo Los Arcos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup olive oil |
24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise |
12 small, whole pepperoncini, or other small, mild chiles (see note) |
1 teaspoons salt |
1 tablespoon freshly ground black pepper |
sherry vinegar, for drizzling |
Directions:
1. In a large castiron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.
2. Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.
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