Shishito Peppers with Honey and Almonds

Serves 4

  • 1/2 cup of Marcona almonds
  • 8 ounces Shishito peppers
  • 2 teaspoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon smoked sea salt or kosher salt
  1. Warm up the almonds for a few minutes at medium heat and set aside.
  2. Heat a medium cast iron skillet over high heat. Add the peppers and cook until they are fragrant and begin to blister, approximately 5 minutes. 
  3. Transfer to a bowl and drizzle with olive oil and honey. 
  4. Sprinkle them with sea salt and add the almonds.
  5. Serve immediately.

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