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1fe78aa4 eae0 4605 ab0f f9e40962206d  2016 08 17 15 35 14
Food52
Food52

Alice Medrich can't get enough charred peppers right now, and who can blame her?! Here's her method: "Toss shishito or padron peppers in blazing hot wok with a few drops of veg oil until slightly charred. Dump into serving platter, drizzle with evoo, sprinkle with fleur de sel."

Jillian Bernardini likes to serve them with a toasted sesame aioli dipping sauce, we're partial to a wedge of lime (see link below). How do you like them?