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