Tasting Table NYC: Pilacca

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
No Ratings
Pilacca from Missy Robbins of A Voce
Servings
1
cup
Ingredients
  • 1 pound Fresno peppers
  • ΒΌ cup olive oil, divided
  • Salt
  • 1 clove garlic
  • splash red wine vinegar
  • pinch granulated sugar
Directions
  1. 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.
  2. 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.
  3. 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.
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