Well, we just got into the groove of hot days and cool meals, lighter fare and small bites as temps rose towards summer levels and…just like that we’re back in sweatpants and eating heartier bowls. Still, I’m trying to channel warmer times and for that, I’m cooking up blistered shishito peppers.
Honestly, I never gave these appetizer style peppers much though before and while I didn’t dislike them, I didn’t think they were that noteworthy either. That is, until we went to Spain and ate them for what seemed like every meal. Dipped in aioli. And then all of a sudden, they were magic.
Though, I suppose everything is magic when dipped in aioli. Yah?
When I hosted a post-vacation brunch a few weeks ago, they graced my own table and having never made them before that Saturday, didn’t realize just how easy they were to throw together in twenty minutes. A crowd pleasing appetizer for sure, setting things up for a delicious main course.
I have a mixed relationship with peppers. I like most of them, though admittedly can’t tolerate the heat associated with some, and only like green peppers when stewed beyond recognition. They aren’t my go-to ingredient when walking through the produce section, so I would have never really considered these as a option to serve guests. Chiding my formers self for the oversight!
I added a little Spanish flair to a basic recipe of olive oil-salt-pepper by throwing on some hot smoked Spanish paprika, a carryover from my travels. It gave them just a hint of smokiness – an addition that was oh-so-good.
I cooked mine up on a grill pan for this iteration, but a cast iron skillet works just as well. Got a real, life, grown-up grill? Even better!
Sometimes I hesitate to put such non-recipes on the site, but I figured if anything it’ll serve for some inspiration. I hope they encourage you to spice up your normal routine!
Blistered Shishito peppers are a simple appetizer made in twenty minutes with less than five ingredients, here I've added a smoked Spanish twist. Ingredients 3 cups shishito peppers
1/4 cup olive oil
1 tsp coarse sea salt
1 tsp coarse black pepper
1 tsp smoked Spanish paprika
Aioli, to serve Instructions Preheat a grill pan or cast iron skillet to high. Let heat thoroughly.
In a large bowl, add the peppers and toss in the olive oil.
To the hot grill, add the peppers in a single layer and cook 8-10 minutes until the pepper is black and charred. Flip the pepper and cook an additional 10 minutes until the entire pepper is blistered.
Sprinkle the hot peppers with the salt, pepper and paprika. Serve immediately with aioli.
