Shishito Peppers with Sea Salt

I cannot express how much I love these peppers. This is not so much a recipe but a fantastic way to eat the peppers. They are highly addictive with the lightly charred, blistered skins and sea salt. I have yet to find them in Boulder, but they are sold at the Santa Fe Farmers Market in the fall. They make a great appetizer or side dish and are guaranteed to be a hit for even the most skeptic of eaters.

3/4 lb shishito peppers, rinsed (do not remove stems)
2-3 Tbs olive oil
sea salt

Heat oil in a large pan, add peppers and saute for about 10 minutes until they become slightly charred and the skins begin to blister. Sprinkle with a generous amount of sea salt and toss. Serve warm.

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