Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.