Chargrilled Spanish Red Peppers, Besos & Hazelnuts Recipe

Prepare and char peppers

Preheat a gas grill or broiler to high (or heat a heavy cast-iron pan over high heat). Pat peppers dry. Lightly coat each pepper with 3 tablespoons olive oil (use enough to rub over all peppers) and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper, rubbing seasoning into the skin.

Place peppers directly over the hottest part of the grill or on the hot cast-iron pan. Char until the skin is blackened and blistered on all sides, turning every 3–4 minutes. Total charring time should be 12–16 minutes depending on heat and pepper size.

Transfer the charred peppers to a large bowl and immediately cover tightly with plastic wrap or a lid (or place them in a sealed paper bag). Let them steam for 15 minutes — this loosens the skins and makes peeling easier.

After steaming, peel the skins using your hands or a small knife; remove stems, seeds, and membranes. Keep pepper flesh whole or cut into 1–1.5 inch strips, depending on presentation. Place the peeled peppers in a shallow bowl and drizzle with 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil; gently toss to coat and adjust seasoning to taste with remaining 1/2 teaspoon sea salt.

While peppers steam, make the Besos. In a medium bowl combine 1 cup full-fat Greek yogurt, 2 minced garlic cloves, 1 teaspoon smoked paprika, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk until smooth and emulsified. Taste and adjust acidity or sweetness — add a pinch more salt, lemon juice, or honey as desired. Keep chilled until plating.

Toast and chop hazelnuts: Preheat a small dry skillet over medium heat. Add 3/4 cup hazelnuts and toast, stirring frequently, until fragrant and lightly browned, 5–6 minutes. Transfer to a towel and rub to remove loose skins. Roughly chop after cooling.

Make the crunchy finish: In the same skillet, melt 1 tablespoon butter over medium heat. Add the chopped hazelnuts and 1 teaspoon brown sugar. Stir constantly for 1–2 minutes until the sugar melts and coats the nuts and they are glossy and toasted. Remove from heat and stir in 1/2 teaspoon flaky sea salt. Let cool to room temperature so they remain crunchy.

Assemble and finish: On a serving platter, spread a thin layer (about 3/4 cup) of the Besos dressing where peppers will sit. Arrange the chargrilled pepper strips or whole peeled peppers over the yogurt in an overlapping pattern. Scatter the hazelnut crunch evenly over the peppers. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle 2 tablespoons chopped flat-leaf parsley, and finish with a few extra pinches of flaky sea salt to taste.

Serve immediately at room temperature as a tapas plate or side dish. Leftovers: store peppers and dressing separately in airtight containers for up to 3 days in the refrigerator.