I had always stayed away from shishito peppers because I thought they were super spicy. But when I discovered that, in reality, they are very mild, I found that I love them— especially with lemon and some good chorizo!
4 tablespoons olive oil, divided
1 cup chorizo
1 lemon, cut into thick slices
1/2 pound shishito peppers
juice from 1/2 lemon
flaky sea salt
red pepper flakes
- Heat 2 tablespoons of oil in a medium skillet. Sauté chorizo and lemon slices until the sausage becomes crispy.
- In a separate skillet, heat the remaining oil and add the peppers. Sauté until the peppers start to blister, 3 to 4 minutes.
- Add lemon juice, and mix in the chorizo and lemons until just heated.
- Place on a platter, and top with flaky sea salt and some red pepper flakes.
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