These mild green peppers are available at the farmers market during the summer. They remind me of pimientos de padrón except that these are sweet. We ate them prepared simply with garlic and oil to accompany chole masala.

sautéed sweet green chili peppers

sautéed sweet green chili peppers

1 lb sweet chili peppers, whole including stems
3 peeled whole cloves garlic, just slightly pressed
Kosher salt to taste
3 tbsp olive oil
3 tbsp water
Black pepper to taste

Place garlic, chili, olive oil, salt and pepper in a pan then cover. Bring temperature to high. Let peppers fry until slightly charred and blistered. Shake pan for few times while cooking. Add a couple tablespoons of water. Cover and cook for a couple more minutes until water has evaporated and peppers are soft. Serve it as a side dish.

fresh nameless sweet green chili peppers