Reprinted with permission from Cooking for Good Times* by Paul Kahan, copyright © 2019. Photographs copyright © 2019 Peden + Munk. Published by Lorena Jones Books, a division of Penguin Random House, LLC.
For this one, you take just about any pepper you find at the market, sweet or hot—shishitos, Jimmy Nardellos (my favorite), Fresnos, sweet Hungarian wax, or cayenne—toss ’em with olive oil and salt, and grill ’em on a hot grill or sear them in a hot pan. The peppers turn into these little time bombs that fill up with this hot pepper juice that bleeds out—when you carefully cut into them after cooking, hence time bombs—and mixes with the brininess of the pickled feta and makes what’s essentially nature’s vinaigrette.
Makes 6 Servings
*As an Amazon Associate we may earn a commission on sales initiated through our links. Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase. Cookbooks are provided to Now That’s A Mouthful for promotional consideration.
You might also enjoy: