Last weekend I bought a giant bag of shishito peppers at the farmers market; I had no plan or recipe in mind, just one “These look so good I have to buy them all.” moment. (Does anyone else share this habit when it comes to summer produce?) I brought them home and stood at the counter thinking about how I could make them as an appetizer for dinner, something other than blistered and salty, although honestly it’s a really delicious way to serve them.
So, I made a romesco, the smoky, nutty, garlicky red sauce that’s from Spain and that I’m now putting on absolutely everything.
I first encountered romesco back in my catering 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 it will taste like you’ve been simmering something for hours. I’ve been keeping a jar of romesco in the fridge at all times lately because it’s incredibly versatile: equally good with grilled steak, with fish, even over eggs in the morning (trust). My friend Alex made a wonderful batch that she drizzled over paella when I went to her house for dinner last week. It’s one of those beautiful recipes that you can prepare once on the weekend and use all week to make many more interesting dishes.
The peppers themselves are as easy as they come. Hot pan, a little oil, stir until they blister, blacken and collapse a little (that charring is key, don’t take them off the heat too soon). Pile them generously on some romesco (generously(this is no time for a polite spoonful), then finish with a squeeze of lemon, some crushed herbs and a good shower of flaky salt. Serve them hot, with the stems still on, so people can pick them up with their fingers.
Five minutes, one pan and somehow it’s the best appetizer I’ve made all summer. Read on for the recipe and let me know in the comments if you try this one.
Description
Blistered shishitos piled atop a garlic-smoked romesco, finished with lemon, herbs, and flaky salt. Five minutes, one skillet, and somehow the best appetizer I’ve made all summer.
For the romesco:
- 1 large roasted red pepper (jarred is fine), drained
- 1/3 cup raw or toasted almonds
- 1 small garlic clove
- 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 pound shishito or padrón peppers
- 1 tablespoon olive oil or avocado oil, to char
- 1/2 lemon
- A handful of fresh parsley or basil, crushed
- Flaked sea salt (Maldon)
- Prepare the romesco: Combine the roasted pepper, almonds, garlic, tomato paste, sherry vinegar, and smoked paprika in a food processor or blender. Mix and then add the olive oil until you have a textured (not totally smooth) sauce. Season with salt. (Can be made up to 5 days in advance).
- Char the peppers: Heat the oil in a large skillet or grill over high heat. Add the peppers in a single layer and cook, stirring occasionally, until blistered and blackened in places and collapsed, 4 to 6 minutes.
- Spread a generous touch of romesco on a plate. Pile the hot peppers on top.
- Finish: squeeze the lemon, drizzle with a little more olive oil, scatter with the herbs and sprinkle with flaked salt. Serve hot, with the stems on for grip.
Grades
The romesco purposely produces more than it needs; Save the rest for grilled steak, fish, or egg spreads throughout the week.
- Preparation time: 10
- Cooking time: 5
- Category: appetizer
