Sunday dinner this week was a simple affair. I hit up the magical CSA box and pulled out the big ol’ bag of shishito peppers, excited to finally put those green beauties to use.
I had plenty of padrón peppers while in Spain last fall, and I loved them. They are the simplest of side dishes (or appetizers, if you so desire). Shishito peppers can be used in place of the traditional padrón peppers here—they still have that fresh (almost fruity) flavor, but smokiness from the blistering, and that yummy crunch of salt added at the end…mmm mmm mmm….delicioso.
All you have to do, really, is get your peppers rinsed and dry. From there, heat up a few tablespoons of olive oil (just enough to cover the bottom of your skillet in a thin layer) over a medium high heat. When that is good and hot, dump your peppers in (you may want to use a splatter guard here, if you don’t like living on the edge that is). Let them hiss, that means they’re getting all hot and bothered and blistered. After a minute, give them a stir to spread that blistering love. Keep an eye on them, they’ll only take a few minutes to soften and get nice and blistered.
To serve, sprinkle flaky sea salt on top and eat with your hands (stems are natural food holders, you know). Enjoy! So so
In keeping with the sabor español of the blistered shishitos, I served them up with some simple chicken tenders seasoned with smoked paprika, onion, and garlic. And an easy boxed pilaf. Because even Emily likes to cut corners sometimes.