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