Jul 14 2026
Restaurants›Tanta Chicago›Broccolini Chifero Recipe

Broccolini Chifero Recipe

Inspired by Tanta Chicago
Time1h
Serves4

broccolini, smoky red bell pepper sauce, pachikay, pickled veggies

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Ingredients

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Broccolini

Smoky Red Bell Pepper Sauce

Pachikay

Pickled Veggies

Method

Preparing the Broccolini

  1. 1

    Blanch the Broccolini

    Bring a pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes until vibrant green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.

  2. 2

    Sauté the Broccolini

    In a large skillet, heat the olive oil over medium-high heat. Add the blanched broccolini, season with salt and black pepper, and sauté for 2-3 minutes until heated through and slightly charred.

Making the Smoky Red Bell Pepper Sauce

  1. 3

    Roast the Red Bell Peppers

    Preheat the oven to 450°F (232°C). Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred and blistered. Remove from the oven, cover with foil, and let steam for 10 minutes. Peel and seed the peppers.

  2. 4

    Blend the Sauce

    In a blender, combine the roasted red bell peppers, garlic, onion, smoked paprika, vegetable broth, and salt. Blend until smooth. Adjust seasoning if necessary.

  3. 5

    Heat the Sauce

    In a saucepan, heat olive oil over medium heat. Pour in the blended sauce and simmer for 5-7 minutes to allow the flavors to meld.

Preparing the Pachikay

  1. 6

    Mix the Pachikay

    In a bowl, combine chopped cilantro, lime juice, and salt. Stir well to combine and set aside to let the flavors develop.

Pickling the Veggies

  1. 7

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil then remove from heat.

  2. 8

    Pickle the Veggies

    Thinly slice the carrots and red onion. Place them in a jar and pour the hot pickling brine over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

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