Description
Blistered shishitos piled over a smoky, garlicky romesco, finished with lemon, herbs, and flaky salt. Five minutes, one pan, and somehow the best appetizer I’ve made all summer.
Ingredients
Units
Scale
For the romesco:
- 1 large roasted red pepper (jarred is fine), drained
- 1/3 cup raw or toasted almonds
- 1 small garlic clove
- 2 tbsp tomato paste (or 1 small ripe tomato)
- 1 tbsp sherry vinegar
- 1/2 tsp smoked paprika
- 1/3 cup extra virgin olive oil
- Salt, to taste
For the peppers:
- 1 lb shishito or padrón peppers
- 1 tbsp olive oil or avocado oil, for charring
- 1/2 lemon
- A handful fresh parsley or basil, torn
- Flaky sea salt (Maldon)
Instructions
- Make the romesco: Combine the roasted pepper, almonds, garlic, tomato paste, sherry vinegar, and smoked paprika in a food processor or blender. Blitz, then stream in the olive oil until you have a textured (not totally smooth) sauce. Season with salt. (Can be made up to 5 days ahead.)
- 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, tossing occasionally, until blistered and blackened in spots and collapsing, 4–6 minutes.
- Spread a generous swoosh of romesco across a plate. Pile the hot peppers on top.
- Finish it: Squeeze the lemon over, drizzle with a little more olive oil, scatter the herbs, and shower with flaky salt. Serve hot, with the stems on for grabbing.
Notes
The romesco makes more than you need on purpose—keep the rest for grilled steak, fish, or smeared on eggs all week.
- Prep Time: 10
- Cook Time: 5
- Category: appetizer