Mark my words: This is the easy, crowd-pleasing appetizer I will be serving all summer long. Blistered shishito and padron peppers (they're basically interchangeable here) are so much more addictive than you might expect from such a simple dish. It's something about the interplay of crunchy salt, rich oil, and smoky peppers — you can't stop at just one.
Or maybe the addictiveness comes from the fact that you're playing Russian roulette with every bite — there are a few mega-spicy interlopers in every batch of otherwise mellow peppers, but there's no telling which ones.
from Recipe | The Kitchn http://ift.tt/1CwtM0v
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