Sauteed Shishito Peppers with Salbitxada Dipping Sauce

recipe: shishito peppers with a sabitxada sauceThis is my copycat version of a dish I had at the Jose Garces’ restaurant, Amada. I’m not a spicy fan but the odds are forever in my favor since only 1/10 shishito pepper is hot.

 

Sauteed Shishito Peppers

Ingredients

  • ~ 15 -20 shishito peppers, washed
  • Extra virgin olive oil for frying
  • Sea salt

Directions

  • Heat skillet with oil and sautée the shishito peppers  for 15 minutes, turning frequently.
  • Add  the sea salt to taste and serve with Salbitxada sauce

Salbitxada Sauce

Ingredients

  • 2-3 tablespoons of toasted almonds,
  • 1 roasted pepper (or 1 cup jarred roasted pepper)
  • 2 large tomatoes (boil whole until skin comes off and peel off skin)
  • 3 cloves garlic
  • 2 teaspoons of sherry vinegar
  • Salt and pepper to taste
  • 1 tablespoon of Extra virgin olive oil
  • 1 tablespoon of lemon juice (or 1/2 small lemon)
  • 1 tablespoon of fresh parsley, chopped

Put all ingredients into a high-powered blender (such as a Vitamix) and blend until smooth.

This can keep for 3 days and can be used as a dipping sauce for other courses such as steak or chicken. 

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4 thoughts on “Sauteed Shishito Peppers with Salbitxada Dipping Sauce

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