One our favorite restaurants in Boston was a small tapas place down the block from our apartment, called Estragon. As I explained in further detail in my Beantown: The List post, they make some of the best vegetarian tapas, one of which is the Pimientos Shishitos. Shishito Peppers are not spicy and are served simply charred with a little bit of sea salt. They looked easy enough to replicate so I decided to try my hand at them as a side to some homemade vodka artichoke pizza. They were DELICIOUS and ridiculously easy.
Extra Virgin Olive Oil
1. Heat up a sauté pan. Add 2 tablespoons of olive oil until shimmering.
2. Sauté the shishitos on high heat for 3-4 more minutes until blistered.
3. Remove from the heat and place in a bowl. Toss with a little sea salt and serve immediately.