Moroccan style hot peppers are quite simple to prepare and a perfect way to introduce a little something spicy into your repetoire! And of course if you're expecting guests who might be used to eating spicy food (and you're not) so this is a great way to incorporate their desire for something hot, and I mean HOT, into your menu! My husband can't enjoy a meal unless he has a spicy (charif in Hebrew) side dish, so this is one of the ways that I prepare traditional Moroccan hot peppers for him.
Preparation:
Wash and dry peppers thoroughly. Make a few holes in each pepper with a fork, though I just realized I forgot that step and the peppers didn't explode, but they can. Fry in a small amount of oil, turning so that each side gets very browned according to the photo.
Serve whole with olive oil drizzled over them, (and one removes the peel as you are eating them) or peel (wearing gloves!) and chop and make a relish with chopped garlic and olive oil and salt. Recently my kids have begun to acquire a taste for these peppers which should be eaten in very small amounts until one knows what to expect!
Shown here is the little gas burning stove top that I use for my Passover cooking, and while I usually roast these peppers under the grill in my oven, which is much easier and cleaner, this is the real way to prepare them!
