Charred Shishito or Padrón Peppers are not super hot and spicy. Though occasionally you’ll find a pepper that is hotter than the rest. It’s part of the thrill of this delicious tapas style treat.
- 60 shishito or Padrón peppers
- 18 cherry tomatoes
- ¼ cup olive oil
- 1 cup loosely packed fresh basil leaves (or to taste)
- flaky sea salt (to taste)
- toasted baguette slices (optional)
Toss peppers and tomatoes with olive oil in a medium bowl.
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Once the pan gets very hot add the peppers and tomatoes and cook undisturbed in a single layer until charred and blistered, about 5 minutes. Roll the vegetables around in the skillet and add the basil leaves. Continue to cook an addition 2 minutes, or until the basil becomes crispy. Transfer to a serving plate, and sprinkle with sea salt. Serve with toasted baguette slices on the side (if using).