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1
Heat a large skillet over high heat.
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2
Add the olive oil, then the garlic.
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3
Saute until the garlic is lightly browned.
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4
Add the chiles and saute briefly to release their character.
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5
Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes.
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6
Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
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7
Remove from the heat, whisk in the butter, and stir in the chives.
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8
Season with salt and pepper.
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9
Transfer to a serving bowl and serve immediately.
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10
2 tablespoons extra-virgin olive oil
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11
1 pound green bell peppers, halved, seeded and cut into pieces that are 1-inch
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12
2 jalapenos, cut into 1/8-inch slices
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13
2 teaspoons gray salt, and more if needed
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14
1 cup fresh tomato puree (peel, seed and puree one pound ripe tomatoes in a food processor)
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15
In a non-reactive saucepan, heat the oil.
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16
When the oil is hot add the bell peppers, jalapenos, and gray salt.
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17
Cook over medium-high heat for about 15 minutes or until the peppers are partially tender.
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18
Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown.
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19
There will still be some liquid left in the pot.
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20
Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers.
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21
Add additional salt if needed.
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22
Serve warm or room temperature.
