Blistered Shishito Peppers and Pan Con Tomate
These two simple tapas recipes are some of the easiest to make, and some of the most flavorful. When paired with wine and a couple of other bites, you have a party on your hands!
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ingredients
Blistered Shishito Peppers
- 2 1/2 cups shishito peppers
- 1 1/2 tsp olive oil
- 1 tsp lime zest
- 2 tsp lime juice
- 1/2 tsp flaky sea salt
- 1 Tbsp bonito flakes
Pan Con Tomate
- 1 6" piece of baguette, halved lengthwise
- 2 cloves garlic
- 2 Tbsp extra-virgin olive oil
- 1 large ripe tomato
- Coarse sea salt
instructions
To make shishito peppers:
- In a medium bowl, toss peppers with oil, lime zest, lime juice, and sea salt.
- Heat a cast iron skillet over medium high heat. Once hot, add peppers and cook until they are blistered, approximately 4 to 5 minutes.
- Remove from heat and add to a serving bowl.
- Sprinkle with bonito flakes and serve immediately.
To make pan con tomate:
- Preheat oven to 500 degrees F.
- Add bread to a baking sheet and toast until golden brown, about 8 minutes.
- Rub the bread halves with garlic and drizzle evenly with oil. Set aside.
- Use a coarse grater to grate the tomato into a medium bowl. Discard skin and spoon grated tomato on toast.
- Sprinkle with salt and cut each half into three pieces.
- Add to serving platter and serve immediately.