• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Blistered Shishito Peppers with Burnt Orange Romesco

    Blistered Shishito Peppers with Burnt Orange Romesco is a flavorful appetizer that careful balances sweet, spicy, and savory. 


    Ingredients
    For the Shishito Peppers
    2
    pounds
    shishito peppers, whole
    1
    tablespoon
    vegetable oil
    *
    sea salt to taste
    For the Romesco Sauce
    8
    red peppers, whole
    2
    medium shallots
    3
    cloves
    garlic
    2
    teaspoons
    paprika
    1
    rosemary branch, flash fried with stem removed
    1/2
    cup
    roasted pecans
    1/4
    cup
    sherry vinegar
    1/4
    cup
    extra virgin olive oil
    2
    parsley stems
    1
    basil stem
    1
    tablespoon
    honey
    *
    salt and pepper to taste
    Directions
    Toast the shishito peppers in a pan with oil until the skin is blistered and peppers are soft to the touch.
    Preheat broiler.
    Arrange the red peppers on a rimmed cookie sheet and broil until soft and slightly blackened.
    Remove the seeds and peel off the skins. Place the peppers into a blender, add the rest of the ingredients, and blend together until smooth.
    Set aside. Refrigerate until needed.
    Serve peppers with sauce on the side.

    The base number of servings for this recipe is 8
    OK

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