I know there are food fads that come and go, but honestly, these are staying in my repetoire. Forever. I love these shishito peppers — they are seldom spicy hot — maybe 1 in 12? But truthfully, I’ve had them 3 or 4 times just in the past month, and not a single one was spicy. Paired with the avocado cream — each bite is a perfect bite.
- 1 avocado
- 3 tablespoons Greek yogurt
- 1.5 tablespoons fresh lime juice, plus more to taste
- flaky sea salt, such as Maldon, to taste
- Aleppo pepper, if you haven’t tried this yet, you HAVE to! You can buy it all over the internet, but my favorite shop is Savory Spice Shop. I use this spice on EVERYTHING! Popcorn, salad, pasta, garlic bread. GET IT!
- 12 oz shishito peppers or padron peppers
- 2 teaspoons olive oil
- toasted pepitas (optional)
- Combine the avocado, yogurt, lime juice, pinch sea salt, and a pinch Aleppo pepper — you can put them in a food processor and let her rip, or my usual way is to mash them with a fork in a bowl until somewhat smooth — I like the texture better. Taste. Add more salt or lime juice until you get the taste you like. Spread this avocado crema over a large platter.
- Toss the shishito peppers with the olive oil and salt, and you can either broil them on a sheet pan for a couple of minutes, or char them in your cast iron skillet. Check to see if they’re nicely charred — flip them and broil or sauce the second side. You want them nicely charred, but burned beyond edibility!
- Toss the peppers over top of the platter that you spread with the avocado cream. Sprinkle with Aleppo pepper and sea salt to taste. Serve immediately, passing more lime on the side if you wish. Sprinkle with spiced pipits. SO. GOOD!
Recipe from Ali Stafford.