Pan Roasted Mexican Peppers
Chef Tony Zamora from Mexican Sugar Cocina has redefined Latin dishes with a bold flavor. He stops by Good Day to make pan roasted peppers with a citrus agave butter.
Pan Roasted Mexican Peppers
Citrus Agave Butter:
1 lb. Unsalted Butter, softened
¼ cup Mandarin Orange Puree
¼ cup Roasted Garlic Puree
1 each Orange (zest only)
¼ cup Light Agave Nectar
¼ cup Creole Mustard
1 TBSP Chipotle in Abobo (chopped fine)
1 TBSP Black Pepper
1 bunch Cilantro (no stems chopped fine)
1 TSP Kosher Salt
1 TSP Ground Black Pepper
Combine all ingredients in an electric mixer. Blend on high for a minute. Refrigerate until needed.
Peppers:
10 oz. Padron or Shishito Peppers
6 oz. Heirloom Cherry Tomatoes
4 oz. Sweet Red and Yellow Peppers
¼ oz. Pickled Red Onions
1 TBSP Citrus Agave Butter
¼ cup Cilantro leaves, stems removed
1 each Lime (cut in 1/6th)
1 pinch Salt and Pepper (to taste)
1 tsp Micro Bills Blood
Place peppers and tomatoes in a large stainless steel mixing bowl and coat lightly with olive oil. Season with salt and pepper.
Preheat a large skillet or a grill basket over an open flame. When the skillet is hot place the pepper and tomato mix in. (resist the temptation to move immediately).
Allow to char and blister for at least 35 seconds then toss to achieve char on as many sides as possible.
In the stainless mixing bowl place 1 tablespoon of Citrus Agave Butter, cooked peppers, tomatoes pickled onions, cilantro leaves and a squeeze of fresh lime Juice. Toss until all is coated with butter.
Arrange on a festive platter and top with Micro Bulls Blood.