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Charred Shishito or Padrón Peppers with Cherry Tomatos

Charred Shishito or Padrón Peppers with Cherry Tomatos

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.

Charred Shishito or Padrón Peppers with Cherry Tomatos

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Charred Shishito or Padrón Peppers with Cherry Tomatos

Ingredients

  • 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)

Directions

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).