Pilacca Recipe By Chef Missy Robbins
This recipe was originally published as part of a story in Tasting Table NYC.
Recipe adapted from Missy Robbins, A Voce, New York City
Pilacca
Pilacca from Missy Robbins of A Voce
servings
1
cup
Ingredients
- 1 pound Fresno peppers
- ¼ cup olive oil, divided
- Salt
- 1 clove garlic
- splash red wine vinegar
- pinch granulated sugar
Directions
- Toss half of the peppers with 2 tablespoons of the olive oil and salt. In a grill pan set over high heat or on a hot grill, char the peppers until the skins are black, about 10 minutes, flipping frequently. Transfer the peppers to a bowl, cover with aluminum foil and set aside for 10 to 15 minutes. Peel and deseed the peppers.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Stir in the garlic and cook for 3 to 5 minutes, until cooked through but not browned. Remove the garlic from the pan and reserve; add the remaining peppers and the remaining 1 tablespoon of olive oil. Cook the peppers until browned, about 10 minutes. Place the peppers in a bowl, cover with aluminum foil and set aside for 10 to 15 minutes. Peel and deseed the peppers.
- Combine both sets of peppers and chop finely. Chop the garlic finely and combine with the vinegar and sugar. Store for 24 to 48 hours in a covered container out of the refrigerator, then cover with oil to stop further fermentation. Store in the refrigerator for up to a week.