Blistered Shishitos & Cherry Tomatoes
We love growing Japanese Shishito peppers. The plants grow bushy, full of blooms, and heavy with the little green treats. The peppers are best slightly charred and eaten right from the pan or grill. But they also dry quickly and keep well in an airtight container. In winter, thrown into a stew or chili, they can add remarkable brightness – summer revived. Here, they come together with cherry tomatoes and whole fresh basil leaves for a quick and easy side dish.
PREP TIME: 15 minutes COOK TIME: 0 minutes TOTAL TIME: 15 minutes
INGREDIENTS:
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Shishito Peppers
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Cherry Tomatoes
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Olive Oil
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Basil Leaves
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Salt, to taste
INSTRUCTIONS:
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Make sure your peppers and tomatoes are dry.
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Heat a wok or sauté pan on high until very hot. Add a tiny dash of oil, peppers, and tomatoes. Fry, stirring as little as possible until the skins of the tomatoes and peppers have blistered. Be sure to stop before the tomatoes go soft.
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Toss the tomatoes and peppers with the basil leaves and a little bit of extra oil. Salt and serve.
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Ideas on what else to eat… salad, polenta, and seafood, say we!
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