Blistered Shishito Peppers with Toasted Breadcrumbs and Herbs
Ingredients
- 1 pound (about 4 cups) shishito or padron peppers
- ¼ cup extra virgin olive oil
- Toasted sourdough breadcrumbs tossed with extra virgin olive oil, salt and pepper for serving
- Fresh basil leaves and cilantro blossoms for garnish
- Flaky sea salt to finish
Instructions
- Heat a large cast-iron pan or plancha over high heat. Add the olive oil, followed by the peppers, arranging them in a single layer. Blister the peppers, tossing them every 30 seconds. It’s important to let them sit and blister between tosses, so resist the urge to stir! Transfer to a serving plate. Sprinkle evenly with breadcrumbs, herb leaves and blossoms. Finish with flaky salt and serve. Serves 6–8.
