Jalapeños – Grilled Peppers

Wash the frying peppers and jalapeños and pat them dry (remove seeds and halve the jalapeños if desired). Finely chop the garlic.

Preheat your plancha or cast iron skillet over medium heat. Add a little olive oil.

Add the frying peppers (and jalapeños) to the hot oil and roast for 3–5 minutes, turning occasionally, until the peppers blister and start to brown.
Add the garlic during the last 30–60 seconds and sauté briefly, making sure it doesn’t get too dark.

Remove from the heat and sprinkle with "The Winner Steaks it All – Fleur de Sel".

Garnish with Parmesan shavings and a splash of balsamic vinegar. Serve hot right away - perfect as tapas, a side dish, or a grilled snack.

Extra delicious with a touch of lemon zest or some fresh bread for dipping into the garlic oil.