Last weekend I grabbed a giant bag of shishito peppers at the farmers market—no plan or recipe in mind, just a “these look so good I must buy all of them” moment. (Anyone else share this habit when it comes to summer produce?) I got them home and stood at the counter thinking about how I could dress them up as an appetizer for dinner—something more than just blistered and salted, even though that’s honestly 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 blitzed together until it’s rich and textured (not completely smooth.) Throw it in the blender and it tastes 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 so incredibly versatile: just as good on grilled steak, on fish, even spooned over eggs in the morning (trust.) My friend Alex made a gorgeous batch that she drizzled over paella when I went to her house for dinner last week. It’s one of those beautiful recipes you can make once on the weekend, and use all week to make so many dishes more interesting.
The peppers themselves are about as easy as it gets. Hot pan, a little oil, toss them until they blister and blacken and collapse a bit (that char is key, don’t rush them off the heat too early.) Pile them generously over a swoosh of the romesco (generously—this isn’t the moment for a polite spoonful), then finish with a squeeze of lemon, a scatter of torn herbs, and a good shower of flaky salt. Serve them hot, with the stems still on, so people can grab them 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 give this one a try.
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.
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)
- 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