Charred Sugar Snap Peas with Buttermilk Yogurt and Pickled Chilis

Serves 4

 

2 Fresno chile peppers, thinly sliced

½ cup white wine vinegar

¼ cup sugar

½ tablespoon kosher salt

1 ½ pounds sugar snap peas, divided

Olive oil

½ cup whole fat Greek yogurt

½ cup buttermilk

1 Lemon, zest and juice

1 clove garlic, finely grated

2 tablespoons mint, torn into pieces

1 tablespoons basil, torn into pieces

Flaky sea salt

Kosher salt

Fresh ground black pepper

 

 

Place chiles in a small glass jar. Bring vinegar, sugar, and kosher salt to a boil in a small saucepan until sugar and salt are dissolved. Pour the mixture over the chiles and let cool. Can be made a week ahead, chilled.

 

Whisk Greek yogurt, buttermilk, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl.

 

Preheat grill to medium high heat. Toss half of snap peas with 1 tablespoon olive oil in a medium and season with salt and pepper. Grill turning occasionally until lightly charred, about 3-4 minutes, return to bowl.

 

Cut raw peas in half crosswise on a diagonal and toss with grilled peas, season with black pepper. Spoon buttermilk yogurt mixture onto a platter and top with snap peas. Scatter herbs, pickled chiles, and flaky salt over the peas. Drizzle with good quality olive oil and serve.

Sponsor: Roth Living

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.