Ingredients:

  • 3 large Poblano peppers (approx. 12 oz / 340g), seeded and sliced into 1/2 inch strips
  • 2 tbsp olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp flaky sea salt

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat until the olive oil shimmers and just begins to wisp smoke.
  2. Add the poblano strips in a single layer and let them sit undisturbed for 2-3 minutes until the edges turn a deep mahogany brown. Toss and sear for another 2 minutes until softened but still holding their shape.
  3. Reduce heat to medium. Push the peppers to the edges of the pan and add the sliced garlic to the center. Stir the garlic for 60-90 seconds until it turns a pale golden hue and smells aromatic.
  4. Stir in the cumin, salt, and pepper, tossing the peppers and garlic together to coat.
  5. Remove the pan from the heat immediately. Drizzle with fresh lime juice and toss in the chopped cilantro.