• 6servings

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Nutrition Info . . .

MineralsMagnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 24 Pearl onions - peeled

  3. 12 Pepperoncini - whole (small)

  4. (or other small - mild chiles) , - see note

Instructions Jump to Ingredients ↑

  1. teaspoon salt 1 tablespoon freshly-ground black pepper sherry vinegar -- for drizzling * Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.

  2. Trim the stem end of the onions leaving it intact and halve the onions lengthwise.

  3. In a large cast-iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.

  4. This recipe yields 6 cocktail snack servings.


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