Chinese Stir-Fried Tiger-Skin Peppers Recipe

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Chinese Stir-Fried Tiger-Skin Peppers Recipe
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Blistered in a dry wok, these stir-fried green chile peppers are fragrant, tender, and hot, hot, hot.

Searing the peppers over high heat in a dry wok tenderizes them while creating a delicious blistered exterior.

I remember driving through Hatch, New Mexico, during chile season one summer on a cross-country road trip. The area is famous for the quality of the various cultivars of New Mexico chile it grows, and every summer during chile season you’ll find chiles tumbling around inside iron cages like bingo balls as farmers, gas station attendants, grocery store clerks, and families roast the chiles over open gas flames for sale or for their freezers. The smell that permeated the air was intoxicating.

The dish was hupi qingjiao, or “tiger-skin peppers,” so called because of the way pepper skins will split as they char, forming stripes like a tiger’s coat. Just as the best way to enjoy Hatch chiles is in chile-forward dishes like New Mexico chile verde, so too tiger-skin peppers is a simple, chile-forward dish with only a few auxiliary ingredients to complement the pepper flavor.

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