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Chiles and Garlic Fried in Oil

Monday, 26 May 2008


This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.


At a glance
Middle Eastern
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
  • 2 red bell peppers, stems and seeds removed, sliced into 1/4-inch rings

  • 3 yellow wax hot chiles, stems on

  • 3 jalapeños, stems on

  • 6 small onions

  • 10 cloves garlic, peeled and left whole

  • 1 teaspoon crushed dill weed

  • 2 cups olive oil


In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.


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