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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
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Blistered Shishito Peppers

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Recipe Rating




2

One-half pound of peppers serves two enthusiasts, or four more sparingly.

Ingredients
:
Fresh shishito peppers, with stems
Olive oil (good quality extra virgin)
Sea salt

Heat a few tablespoons of olive oil in a large, heavy skillet over medium-high heat until not quite smoking hot. Add the whole peppers in a single layer. Don’t crowd them; cook in more than one batch if needed. They need space to brown rather than steam.

Shake the pan and cook the peppers briskly until they blister and puff up — the skin should be brown rather than black. Spread them on a plate lined with a paper towel to collect excess oil. Sprinkle with sea salt. Grab the peppers by the stems and enjoy.

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