Recipes: Rialto’s Saffron Peppers
Looking for something to get you through the rainy season? Get a taste of sunnier climes with chef Jody Adams’s signature saffron peppers. Full of pungent spices, they’re perfect as a pick-me-up on dreary days.
- 4 Sweet red peppers
- 1/4 Cup extra-virgin olive oil
- 1 Medium onion, cut into-1/4 inch-thick slices
- 2 Garlic cloves, chopped
- 1/4 Tsp. hot red pepper flakes
- 1/4 Tsp. saffron
- 1/2 Tsp. Spanish paprika
- 2 Tbsp. sherry vinegar
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. raisins
- 1 Tbsp. toasted pine nuts
- 2 Tsp. chopped fresh basil
Broil peppers whole for 10 to 20 minutes, turning occasionally until black and blistered. Let cool in a paper bag, then remove skins by hand or with a kitchen towel. Cut each pepper in half lengthwise and remove the seeds, stem, and any membrane. Slice peppers into 1-inch-wide strips.
Heat oil in a large sauté pan over medium heat. Add onion and cook until tender, about 10 minutes. Add garlic, red pepper flakes, paprika, and saffron, and cook until garlic releases its perfume, another couple of minutes. Add peppers and sherry vinegar. Season with salt and pepper, turn heat to low, add raisins and pine nuts, and cook another 3 minutes before stirring in basil. Serves four.