Banana Chiles with Garlic
– olive oil, for pan-frying
– 3 cloves garlic
– 6 banana (Hungarian wax) chilies, any color
– 1/4 teaspoon salt
– 1/4 teaspoon dried chili flakes
– 2 bay leaves
– 1/2 cup red wine vinegar
– 1/3 cup (80 ml) extra virgin olive oil
Heat the olive oil in a large skillet over medium heat and add the garlic and banana chilies. Cook for 3 minutes, then place the garlic in a glass or ceramic dish large enough to fit all the chilies. Continue to cook the chilies for another 2-3 minutes, turning occasionally, until they are lightly browned all over, have softened and their skin has wrinkled. Remove from the pan and let stand until cool enough to handle. Carefully remove the skin, leaving the stems attached. Place the cooled chilies in the dish with the garlic and sprinkle with the salt, chili flakes and bay leaves. Pour in the red wine vinegar and extra virgin olive oil, cover and cool for about 30 minutes, or until the chilies are at room temperature.
Place the dish in the refrigerator and chill for 2 days before serving. Remove from the refrigerator at least 30 minutes before serving.