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Shishito peppers

Recipe by:Executive Chef Adam Tortosa
1760 Restaurant, San Francisco


  • 1/8 cup hazelnuts
    1 cup pitted and chopped Castelvetrano olives, plus brine (see note)
    1 tbsp. grapeseed oil
    2 cups shishito peppers (see note)
    2 tbsp. soy sauce
    Pinch of smoked Maldon salt (see note)


Roast hazelnuts briefly in the oven. When cool, chop to about the same size as the olives and set aside. Meanwhile, heat a black steel or cast iron pan until very hot and add grapeseed oil. Add peppers and toss with oil. Cook for about 3 minutes, tossing often. When peppers are charred and softer, turn off heat, add olives with brine and soy sauce. Toss in pan and then plate. Sprinkle with smoked Maldon salt and crushed hazelnuts.

Notes: Padrón peppers can be substituted for the shishito peppers, but they can be hot, so choose accordingly. You can also use jalapeño peppers. Any green olive can be substituted for the Castelvetrano olives. Maldon salt, which is sold at specialty stores, is the preferred variety, but any other sea salt will do.

Serves 1 to 2

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