Salty sautéed peppers, especially those that are mildly hot, are delicious summer treats—irresistible bites with a glass of chilled wine.

Ingredients

　　Cover the bottom of a sauté pan with a film of olive oil and put over medium heat. Add small, whole thin-fleshed peppers such as Lipstick and Nardello, or the small green Padrón pimentos (some are spicy and some are not), and cook, stirring frequently, for 5 to 10 minutes, until the peppers have softened and the skins have started to blister. Serve warm sprinkled with coarse sea salt.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.