Blistered Shishito Peppers with Olive-and-Basil Salt

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
20 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 3/4 cup pitted oil-cured olives
  • 3/4 cup chopped fresh basil
  • 1/3 cup kosher salt
  • 1/4 cup grapeseed or vegetable oil
  • 1 pound shishito peppers
Directions
Watch how to make this recipe.
  • Preheat the oven to 250 degrees F.

  • Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.

  • Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.


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