This side dish is inspired by a one we regularly have at a restaurant we visit. When they serve it at the restaurant, it is flambéed at the table, but when I do this at home I use the stove, just in case. It is a very simple dish of strips of onion, peppers and chiles, cooked and then flambéed with either dark rum or cognac.
Chiles y cebollas flambeado tableside
Though this side dish is very simple, the addition of flambéing the vegetables adds a sweet, smoky flavour that comes from the burning of the alcohol and also helps sweeten up the vegetables themselves. The vegetables go very well with any type of main dish and it is something fun to liven up a dinner party.
You may want to keep a fire extinguisher on hand just in case, but as long as you don’t go over board with the alcohol, the flames should be okay. Just make sure you aren’t wearing anything flammable or hair products when doing this.
Chiles y cebollas flambeado ingredients
Ingredients
- 1 onion, French cut (cut into thin strips)
- 1 red bell pepper cut into thin strips
- 2 jalapeños (or 1 poblano pepper) cut into thin strips
- 0.5 cup (120ml) of dark rum or cognac
- Salt and freshly ground black pepper
Method
- Cut the onions and the peppers into long strips, roughly the same size.
Onions, chiles and peppers cut into strips
- Heat the dark rum or cognac in a small pan just a simmer.
- Gently sauté the onions and the peppers in a large skillet for a few minutes just to soften them.
Sauteing the onions and peppers
- Pour the alcohol over the onions and peppers and light it. Using a couple of spoons, lift the onions and peppers to thoroughly combine with the flaming alcohol.
Flambeing Peppers and Onions
- Once the alcohol has burned off, then serve immediately.
Flambeed Chiles and Onions
