Blistered Shishito Peppers
Once you've had this recipe, you'll never go back. Seriously. More than once, we've had summer dinners made of nothing but a glistening pile of these salty, gem-like darlings. Savory & the slightest bit of sweet + hot. Be generous with the salt, and don't be afraid to char the little buggers. These blistered peppers make a great tapas or appetizer dish, but they are delicious in ANY quantity. Cocktails optional, but obviously a pretty damn good idea if that's your bag. INGREDIENTS 2 tablespoons extra-virgin olive oil 3 cups whole shishito peppers (or Padrón chiles) Flaky sea salt PREPARATION Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they...