Flaming hot pepper

Grilled vegetables and fruits


Flaming hot pepper


- hot green peppers
- vegetable oil
- distillate to flambé (rum, whisky, tequila, ouzo ...)


1. Cut the peppers in length and remove the seeds.
2. Place the pepper halves on your plate edges.
3. Heat the distillate over 50-60 Celsius and pour into pepper halves (1-1 tsp).
4. At the moment of serving light the distillate.

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