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Recipe courtesy of Giada De Laurentiis
Blistered Shishito Peppers with Olive-and-Basil Salt
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- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 118
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 244 mg
- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 118
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 244 mg
Ingredients
Directions
- 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.
