Grill/Barbecue

Shisito PepperĀ Salad

by:
September 29, 2019
Photo by dymnyno
Author Notes

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

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2
Ingredients
  • 4 cups Shisito Peppers, stems removed
  • 1/2 cup fresh cilantro, minced
  • 3/4 cup Sweety Pop peppers, from deli or jar
  • 3 tablespoons olive oil, 1 for the pot 2 for the dressing
  • 1 whole lime, halved and squeezed
  • 1 shake of garlic powder
  • 1 tablespoon ground cumin
In This Recipe
Directions
  1. 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. Cool
  2. Add the Sweety Pop peppers which are usually found in the olive/deli bar or in jars. Mince and add the fresh cilantro
  3. Mix the olive oil, fresh lime juice, garlic powder and cumin. Add enough of the dressing to lightly coat the peppers.
  4. Use over sliced flank steak, fish, chicken or farro. Or, eat as a salad or side dish.

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