Last weekend I grabbed a big bag of shishito peppers at the farmers market—I don’t have a plan or recipe in mind, “These look so good, I have to buy them all” moment. (Anyone else have 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 a drink at dinner—something more than just bubbles and salt, although that is a really nice way to serve them.
So, I made romesco—a smoky, nutty, garlicky red sauce from Spain and now I put it on everything.
I first encountered romesco back in my foodie days: it’s made with roasted peppers, almonds, garlic, paprika, a little vinegar, and good olive oil, all blended until it’s rich and blended (not completely smooth.) Throw it in a blender and it tastes like you’ve been simmering something for hours. I’ve been keeping a jar of romesco in the fridge all the time lately because it’s so incredibly versatile: it’s great on grilled steak, on fish, even spooned over eggs in the morning (hopefully.) My friend Alex made a nice batch of it that she poured over paella when I went over to her house for dinner last week. It’s one of those great recipes that you can make once on the weekend, and use throughout the week to make many dishes even more delicious.
The chili itself is about as simple as it gets. In a hot pan, a little oil, toss them until they bubble, darken and fall apart (that char is key, don’t rush them off the heat too early.) Pile liberally on top of the romesco (with generosity—this is not the time for modest spoonfuls), and finish with a squeeze of lemon, chopped herbs, and a good shower of coarse salt. Serve them hot, with the stems still open, so people can grab them with their fingers.
Five minutes, one pan—and by far the best appetizer I’ve made all summer. Read the recipe and let me know in the comments if you try this.
Explanation
Blistered shishito piled atop smoky, garlicky romesco, finished with lemon, herbs, and a sprinkle of salt. Five minutes, one pan, and by far the best appetizer I’ve made all summer.
For the romesco:
- 1 large roasted red pepper (poached is fine), drained
- 1/3 cup raw or roasted almonds
- 1 a small clove of garlic
- 2 tbsp tomato paste (or 1 small ripe tomatoes)
- 1 tbsp sherry vinegar
- 1/2 tsp I smoke paprika
- 1/3 cup extra virgin olive oil
- Salt, to taste
For the peppers:
- 1 lb shishito or padrón pepper
- 1 tbsp olive oil or avocado oil, for charging
- 1/2 lemon
- Fresh parsley or basil, torn
- Flaky Sea Salt (Maldon)
- Make the romesco: Combine the roasted peppers, almonds, garlic, tomato paste, sherry vinegar, and smoked paprika in a food processor or blender. Blitz, then spread in olive oil until you have a sauce made (not completely smooth). Season with salt. (Can be done up to 5 days ahead.)
- Char the pepper: Heat the oil in a large skillet or grill over high heat. Place the peppers on one plate and cook, tossing occasionally, until the blisters are blackened and browned, 4-6 minutes.
- Spread a generous swoosh of romesco on the plate. Add hot pepper on top.
- Finish: Squeeze the lemon, drizzle with olive oil, sprinkle with herbs, and wash with sour salt. Serve hot, with the stems open to hold.
Notes
The romesco makes more than you need for the purpose—save some for grilled steak, fish, or poached eggs throughout the week.
- Preparation Time: 10
- Cooking Time: 5
- Category: appetizer
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