Chiles Salteados Estilo Los Arcos
- 1/4 cup olive oil
- 24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise
- 12 small, whole pepperoncini, or other small, mild chiles (see Note)
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- Sherry vinegar, for drizzling
In a large castiron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.
Yield: 6 servings as a cocktail snack
Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.