How nice of the new guy at the farmers’ market to show up with shisito peppers! Memories of our favorite robata joint are now distant… because we can cook ’em up ourselves! They may not be pretty, but they sure do taste good!
Shisito Poppers (Emeril Green)
12 to 18 shisito or other small, but not too hot peppers, such as Serrano or jalapeno
2 tablespoons olive oil
1 teaspoon kosher salt
Wash and dry whole peppers. In a hot skillet, heat olive oil until almost smoking. Add the shisito peppers and toss in hot oil until blistered, about 3 to 5 minutes. Remove from heat, transfer to bowl and sprinkle with kosher salt.
Yield: 2 to 3 servings