Ingredients
Units
Scale
- 3 red bell peppers - charred
- 1 - 2 Serrano peppers - charred
- 4 large cloves of garlic - chopped
- 1 jalapeno - charred
- 1-pint grape tomatoes
- 2 Handfuls of fresh basil leaves
- 1 1/2 tsp. dried oregano
- 1 tsp. sugar
- 1 1/2 tsp. sea salt
- 1 bunch of fresh scallions
- 1 quart of chicken stock
- 1 lb. of orzo
- 2 - 3 tbs. olive oil
Instructions
- Place the bell peppers on an open flame to char. Carefully monitor the peppers and using tongs turn as the char is achieved. Set aside to cool before scraping the car off. If you do not have a gas burner stove you may achieve this in a dry cast iron pan.
- Place the Serrano peppers and jalapeno pepper in a small dry, cast iron frying pan to achieve a nice char and set aside. The Serrano peppers are for garnish when the dish is served.
- Place the grape tomatoes in a dry sauce-pot and let char. Add the sugar and dried oregano over the tomatoes. Add a tablespoon of olive oil and the garlic gently mash the tomatoes and garlic.
- When the bell peppers cool, scrape the char and remove the ribs and seeds and slice thin. Add to these to the tomatoes. Slice the jalapeno pepper thin with or without the seeds, the seeds add more heat to the dish so this is up to your preference, and add to the pot.
- Using a pastry blender, chop the peppers into small chunks.
- Add a handful of chopped fresh basil to the pot and toss.
- Add the chicken broth and salt and let this gently simmer for 15 – 20 minutes. Taste for seasoning.
- Prepare the orzo as directed and drain.
- In a small cast iron frying pan grill the scallions a tablespoon of olive oil and the other handful of fresh basil. Add a sprinkle of sea salt and cook until a nice char is achieved on the scallions.
- Add to the pot of peppers and broth.
- Slice the Serrano pepper for garnish.
- Place the orzo at the bottom of a bowl and top with the peppers and broth, a drizzle of olive oil another dash of sea salt and fresh ground black pepper and garnish with a slice or two of the Serrano pepper.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1
