Step 1 of 5

Grill whole green bell peppers, garlic, and shallots over charcoal or in a dry cast-iron pan for about 10 minutes, turning them over until the skins are slightly charred and the insides are tender.

• Green finger chillies · 8.5 oz
• Garlic · 2.1 oz
• Dried shallots · 2.8 oz