Blistered Shishitos and Kumquats
Melissa Gayle
Your friends will describe this unexpected combo of shishito peppers and kumquats as “magic.” Hat-tip to Ashley Rodriguez, who features the recipe in her cookbook, Let’s Stay In: More Than 120 Recipes to Nourish the People You Love.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This November.”
How to Make It
1
Heat olive oil in a large skillet over high heat.
2
Just as the pan starts to smoke, tip in the shishito peppers and kumquats. Let them sit in the pan for a moment before giving the pan a quick shake or jostling them a bit with a spatula or tongs.
3
Continue to sauté for a few moments more, until there is a good bit of charring on the peppers and caramelization on the kumquats.
4
Remove the peppers and kumquats from the pan, then finish with a sprinkling of flake salt. Serve right away.
Ingredients
1 ½ tbsp extra-virgin olive oil
8 oz shishito peppers
5 kumquats, thinly sliced
1 ½ tsp flake salt
