ICE-gate: Spicy Border Bars
Based on:
TypeSide dish
Serves4 people
DateNovember 13, 2026
Sharp green peppers as a border bar: you see the blockade, you taste the tension.
Long grilled green peppers lie across the plate like an ICE border barrier. The sharp, tangy dressing captures the tension of the moment. You immediately see the blockade and taste the prickling suspense with every bite.
Ingredients
- 8 large green peppers (mild or hot to taste)
- 2 red onions
- 2 limes
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp coarse sea salt
- 1 tsp ground cumin
- 1 tsp chili flakes
- 4 tbsp fresh coriander, roughly chopped
Method
- Preheat the grill pan or barbecue thoroughly.
- Halve the green peppers lengthwise, remove seeds for less heat if desired.
- Slice the red onions into half rings.
- In a bowl, mix the lime juice with olive oil, white wine vinegar, cumin, chili flakes, and sea salt to make a dressing.
- Grill the green peppers on all sides until they have dark stripes and are soft (about 5 minutes).
- Briefly grill the red onions until they shine and are lightly caramelized.
- On each plate, place 2 grilled green peppers diagonally crossed as a border bar (an X shape).
- Arrange the grilled onions as horizontal bars underneath the peppers.
- Generously drizzle the dressing over the peppers and onions.
- Garnish with fresh coriander.
Serving notes
- Serve on a white plate to make the green bars stand out.
- Place the peppers as a real barrier: not neat, but clearly an obstacle.
- Delicious alongside rice or a light salad.