These little Spanish peppers are like a spicy Russian roulette with around 1 in 10 being spicy and the rest having a similar heat to a green bell pepper! Like a lot of Spanish tapas, they benefit from being cooked in a very hot pan ans very quickly – perfect for Roccbox then!
Heat a cast iron pan in your Roccbox and drizzle in some sunflower oil.
Throw the peppers in and immediately return the pan to the Roccbox, tossing occasionally but allowing the heat to blister and lightly blacken them.
Remove the pan and drizzle over a couple of good lugs of olive oil and sprinkle generously with the salt.
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