Sautéed Bull Horn Chillies with Garlic and Capers
Prep time: 10 mins
Cooking time: 10 mins
Serves: 4
Ingredients:
- 6 Bull Horn Chillies
- 2 Garlic Cloves
- 1 ½ Tbsp Baby Capers
- ½ Tbsp Dried Oregano
From the pantry:
- Salt and Pepper
- Olive Oil
- Sherry Vinegar (Optional)
Method
- Cut the chillies in half (lengthways), remove the core with the seeds, and set aside.
- Peel and finely slice the garlic.
- Drain the capers and squeeze out the brine.
- Bring a large frying pan to high heat. Drizzle with olive oil. Add the halves of Bull Horn Chillies and sauté for approx. 5 mins until golden brown and soft.
- Add the oregano, garlic and capers and keep cooking for 2-3 mins. Splash with sherry vinegar and cook for a further minute. Turn off the heat and drizzle with more olive oil.
- Remove from heat and serve hot.
Chef's tip:
- If no sherry vinegar is available, use any other vinegar of your choice if desired.
- Serve as a side dish with meat, chicken, or fish.
- Drizzle with chilli oil if desired.