Last weekend I bought a giant bag of shishito peppers at the farmers market – no plan or recipe in mind, just a “They look so good I have to buy them all” moment. (Anyone else share this habit when it comes to summer produce?) I took them home and stood at the counter thinking about how I could dress them up as a aperitif for dinner – something more than just blister and savory, although that’s honestly a really delicious way to serve them.
So, I made a romesco, the smoky, hazelnut and garlic red sauce that comes from Spain and which I now put on absolutely everything.
I first encountered romesco in the restaurant days: it’s made with roasted peppers, almonds, garlic, paprika, a little vinegar, and good olive oil, all blended until rich and textured (not completely smooth). Throw it in the blender and you’ll taste like you’ve been simmering something for hours. I’ve always kept a jar of romesco in the fridge lately because it’s incredibly versatile: just as good on grilled steakon fish, even on eggs in the morning (trust.) My friend Alex made a gorgeous batch that she drizzled over paella when I went to her house for dinner last week. This is one of those beautiful recipes that you can make once on the weekend and use all week to make so many dishes more interesting.
The peppers themselves are as simple as possible. Hot pan, a little oil, toss them until they blister, blacken and collapse a little (that charcoal is key, don’t rush them off the heat too soon.) Pile them generously on a swoosh of romesco (generously(this is not the time for a polite spoonful), then finish with a squeeze of lemon, a bit of torn herbs and a good shower of flaky salt. Serve them hot, with the stems still on, so people can grab them with their fingers.
Five minutes, one pan, and somehow it’s the best appetizer I’ve made all summer. Keep reading for the recipe and let me know in the comments if you try this one.
Charred shishitos with romesco, lemon and herbs
Description
Blistered shishitos piled atop garlic-smoked romesco, accented with lemon, herbs and flaky salt. Five minutes, one pan, and somehow the best appetizer I’ve made all summer.
Ingredients
For the romesco:
- 1 large roasted red pepper (jarred is good), drained
- 1/3 cup raw or toasted almonds
- 1 small clove of garlic
- 2 tablespoons tomato paste (or 1 small ripe tomato)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/3 cup extra virgin olive oil
- Salt, to taste
For the peppers:
- 1 kg shishito or patterned peppers
- 1 tablespoon olive oil or avocado oil, for charring
- 1/2 lemon
- A handful of fresh parsley or basil, torn
- Flaky sea salt (Maldon)
Instructions
- Prepare the romesco: Combine the roasted pepper, almonds, garlic, tomato paste, sherry vinegar and smoked paprika in a food processor or blender. Mix, then add the olive oil until you obtain a textured sauce (not completely smooth). Season with salt. (Can be prepared up to 5 days in advance.)
- Char the peppers: Heat the oil in a large skillet or on the grill over high heat. Add the peppers in a single layer and cook, stirring occasionally, until they are blistered and blackened in spots and falling apart, 4 to 6 minutes.
- Spread a generous drizzle of romesco on a plate. Pile the hot peppers on top.
- Finish it: squeeze the lemon, drizzle with a little more olive oil, sprinkle with herbs and shower with flaky salt. Serve hot, with the stems to sear.
Remarks
Romesco purposely makes more than you need: save the rest for grilled steak, fish, or spread on eggs all week.
The position Shishito Peppers with Romesco Might Be the Perfect Summer Appetizer appeared first on Camille Styles.