Blistered Shishitos and Kumquats
Melissa Gayle
Yields 5 Servings
AuthorAshley Rodriguez

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.

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

Directions

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.

Blistered Shishitos and Kumquats