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    Blistered Shishitos and Kumquats

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    Pixicook editorial team

    A simple yet flavorful dish combining the smoky char of Shishito peppers with the sweet tang of kumquats.

    Ingredients for Blistered Shishitos and Kumquats

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Shishito Peppers

    0 oz

    Substitute chevron-down

    Kumquats, sliced

    0 oz

    Substitute chevron-down

    Flake Salt

    teaspoons

    Substitute chevron-down

    How to Make Blistered Shishitos and Kumquats

    1. Heat Oil

    Begin by heating 1½ tablespoons of extra-virgin olive oil in a large skillet over high heat. Wait until a wisp of smoke rises from the oil, indicating that the pan is hot enough.

    2. Char the Peppers and Kumquats

    Add the Shishito peppers and sliced kumquats to the skillet. Let them sit undisturbed for a moment to develop an initial char, then use a spatula or tongs to shake the pan, ensuring even blistering and charring. Continue to sauté until well-blistered and caramelized, about a few minutes.

    3. Season and Serve

    Remove the blistered Shishito peppers and kumquats from the pan and season immediately with 1½ teaspoons of flake salt. Serve right away as an appetizer or a unique side dish.


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