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20lbs/9kg Box
| LOCATIONS | MONTHS |
| México | Jan-Oct & Dec |
| Peru | Oct- Dec |
Ingredients:
2 tablespoons extra-virgin olive oil
12 ounces shishito peppers
2 teaspoons lemon zest
2 teaspoons flaky salt
Method
1. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the peppers in a single layer and cook undisturbed until they begin to blister, about 2 minutes. Using tongs, carefully turn the peppers. Cook for 2-3 more minutes, or until softened and blistered all over.
2. Transfer the peppers to a plate and sprinkle with the lemon zest and flaky salt. Serve warm.
Enjoy!
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7700 Irvine Center Dr Suite 800, Irvine, CA 92618 |
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Caracoles 225, Playa Ensenada, 22880 Ensenada, B.C. |
