Blistered Shishito Peppers with Olive-and-Basil Salt

1. 1

   Preheat the oven to 250 degrees F.

2. 2

   Place the olives and basil in the bowl of a food processor; process until finely chopped.

3. 3

   Add the salt and pulse to combine.

4. 4

   Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry.

5. 5

   Remove and let cool, then break apart using your fingers.

6. 6

   Place a large skillet over medium-high heat.

7. 7

   Add the grapeseed oil and give it 1 minute to heat up.

8. 8

   In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side.

9. 9

   With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.

* Per serving · 4 servings · Values may vary.

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