I've been eating blistered Shisito peppers with a dash of salt right out of the pan all summer long. Now I decided to make a salad from these same blistered peppers but cool them off and add a generous amount of minced cilantro,Sweety Pop peppers and a light dressing. I eat this as a salad and as condiment on sliced flank steak, chicken and even on farro. —dymnyno
Shisito Peppers, stems removed
fresh cilantro, minced
Sweety Pop peppers, from deli or jar
olive oil, 1 for the pot 2 for the dressing
whole lime, halved and squeezed
shake of garlic powder
In This Recipe
Add a scant amount of olive oil to a iron pan and heat.
Add the peppers and blister on all sides, but don't overcook.
Add the Sweety Pop peppers which are usually found in the olive/deli bar or in jars.
Mince and add the fresh cilantro
Mix the olive oil, fresh lime juice, garlic powder and cumin.
Add enough of the dressing to lightly coat the peppers.
Use over sliced flank steak, fish, chicken or farro.
Or, eat as a salad or side dish.