Shishito Peppers Recipe

Inspired by Here's Looking At You

Time30m

Serves4

Shishito peppers, tonnato, huamei.

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Frequently paired with

The best thing to pair and share with Shishito peppers

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Maritime Margarita

Make it a top shelf margarita - add $3.50

citrusy · sweet · salty

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Ingredients

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Shishito Peppers

7.05 oz (200 grams) Shishito peppers

2 tbs olive oil

1 tsp Sea salt

Tonnato Sauce

4 1/4 oz (120 grams) Canned tuna in olive oil

3 tbs Mayonnaise

1 tbs Capers

1 tbs ReaLemon lemon juice

3 pieces Anchovy fillets

to taste black pepper

Huamei (Sweet and Sour Plums)

1 3/4 oz (50 grams) Huamei (dried sour plums)

0.42 cup (100 ml) Hot water

Method

Cooking Shishito Peppers

Prepare the Peppers

Heat the olive oil in a skillet over medium-high heat. Add the shishito peppers and sauté for about 5-7 minutes, or until blistered and tender. Season with sea salt.

Preparing Tonnato Sauce

Blend the Ingredients

In a blender or food processor, combine canned tuna (with oil), mayonnaise, capers, lemon juice, and anchovy fillets. Blend until smooth. Season with black pepper to taste.

Preparing Huamei

Soak the Huamei

Place the huamei in a bowl and pour hot water over them. Let them soak for about 10 minutes until they soften.

Serving

Plate the Dish

On a serving plate, arrange the blistered shishito peppers, drizzle with tonnato sauce, and garnish with soaked huamei.