This side dish is inspired by one we often enjoy at a favorite restaurant. There they flambé it at the table, but at home I prefer to finish it on the stovetop for safety. It’s a simple, flavorful mix of thinly sliced onions, bell pepper and chiles, sautéed briefly and finished with a splash of dark rum or cognac to create a sweet, smoky note.
Chiles y cebollas flambeado tableside
Flambéing the vegetables adds a pleasant caramelized sweetness and a subtle smokiness from the brief burn of the alcohol. The technique not only layers in flavor but also helps to slightly sweeten and soften the vegetables. This side complements grilled meats, roasted poultry, fish, tacos or simple rice dishes, and it’s an attractive, lively addition to any dinner.
Take standard precautions when working with open flame: don’t douse the pan with too much alcohol, avoid loose or highly flammable clothing, and keep hair tied back. If you prefer, light the alcohol in a separate small pan or use a long lighter. A fire extinguisher nearby is a sensible precaution, though with modest amounts of alcohol the flames are usually short-lived.
Chiles y cebollas flambeado ingredients
Ingredients
- 1 large onion, cut into thin French-style strips
- 1 red bell pepper, cut into thin strips
- 2 jalapeños (or 1 poblano), seeded and cut into thin strips
- 1/2 cup (120 ml) dark rum or cognac
- Salt and freshly ground black pepper, to taste
Method
- Prepare the vegetables: slice the onion, bell pepper and chiles into long, even strips so they cook uniformly.
Onions, chiles and peppers cut into strips
- Warm the rum or cognac in a small pan over low heat until it is just simmering—do not boil.
- Heat a large skillet over medium heat with a little oil or butter. Add the onions and peppers and sauté for a few minutes until they begin to soften and the onions turn translucent.
Sauteing the onions and peppers
- Carefully pour the warmed alcohol over the vegetables and ignite it with a long lighter or by tilting the pan briefly toward the flame. If you prefer not to ignite in the skillet, transfer the warmed alcohol to a metal ladle, light it, then pour the flame over the vegetables. Using two spoons or tongs, lift and turn the strips so the flames contact the vegetables and the alcohol burns off evenly.
Flambeing Peppers and Onions
- When the flames subside and the alcohol has burned off, season with salt and pepper to taste and serve immediately while hot.
Flambeed Chiles and Onions
This quick, dramatic side is easy to make and brings bright color and bold flavor to the table. Adjust the heat level by choosing milder or hotter chiles, and swap the cognac or rum for your preferred spirit if desired. Serve alongside roasted or grilled mains, folded into tacos, or spooned over steamed rice for a satisfying finish.