Blistered Shishito Peppers with Olive-and-Basil Salt

  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 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


Step 1

Preheat the oven to 250 degrees F.

Step 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.

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *