The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable—most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.
Recipe information
Yield
serves 4 as an appetizer
Ingredients
Preparation
Fill a deep heavy pot with 3 to 4 inches of oil. The oil should not fill the pot by more than one third. Heat the oil over medium heat until a deep-fat thermometer reads 350°F. Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering. After about 10 seconds, carefully remove the lid and give the peppers a quick stir. Continue to cook with the lid off for another 10 seconds or so, until the peppers are blistered and beginning to color. Remove from the oil and drain on a clean paper paper bag. Transfer to a serving platter and sprinkle generously with salt. Serve them fresh and hot as you continue to cook more.
