Barbecue & Grill recipes

Grilled vegetables and fruits


Flaming hot pepper


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


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

The performance is more visible in the dark.

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