Ingredients

• 3/4 cup pitted oil-cured olives
• 3/4 cup chopped fresh basil
• 1/3 cup kosher salt
• 1/4 cup grapeseed or vegetable oil
• 1 pound shishito peppers

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 250 degrees F.
3. Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.
4. Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.