Blistered Shishitos with BresaolaHashtag Labs2019-08-09T19:32:11+00:00
Blistered Shishitos with Bresaola
You’ll play a little roulette when you snack on these charred, smoky, citrusy peppers. About 1 in 10 will be quite spicy, while the rest will just carry their signature sweet and citrusy notes to your belly. The Japanese chowed down on these for years before they made their way across the Pacific. They go great with a cold beer on either continent.
See Cook’s Note for more pepper information.
Turn on your exhaust fan. Trust us on this. Heat a 10-inch cast iron skillet over high heat until very hot. Toss the peppers in the vegetable oil and add to the pan in a single layer. Cook undisturbed until peppers start to blister in spots, about 1 minute. Toss peppers and continue to cook, tossing once or twice, until crisp-tender, another 3 or 4 minutes. Add the bresaola, lemon zest, and salt with the peppers and toss until combined. Transfer to a plate and drizzle with olive oil if you’d like.