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Blistered Shishito Peppers with Olive-and-Basil Salt

  • Level: Intermediate
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 250 degrees F.
  2. 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.
  3. 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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