Blistered Peppers with Jamon and Sea Salt

  • 12-16 Shisito or Padron peppers (about 3 oz.) cleaned and well dried
  • 1-2 cloves garlic, very finely slivered
  • 2 pieces Iberico Jamon or prosciutto, finely chopped
  • A few good sprinkles each of sherry vinegar and extra virgin olive oil
  • Flake salt, as desired

Over high heat, warm a 10” cast iron skillet until a drop of water sizzles on its surface. Add peppers in one layer and let them blister on one side, turn them over with a set of tongs, and blister on the other side. Add the ham and stir well. Follow with the garlic and turn off the heat. Stir the garlic well and remove all the ingredients from the pan to a medium bowl just as the garlic begins to brown.

Add sherry and oil to the bowl and toss gently. Plate while still hot and crumble flake salt over them. Enjoy right away!

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