Name: Smoky Shishito Peppers with Espelette and Lime
Total time: 30 min
Ingredients: 1 teaspoon ground dried Espelette pepper; 1 teaspoon smoked paprika; ½ teaspoon coarse finishing salt; ¼ teaspoon grated lime zest, plus lime wedges for serving; 2 tablespoons vegetable oil; 8 ounces shishito peppers

Why This Recipe Works

A sprinkle of coarse salt is a must, but these tame peppers are also the perfect base to showcase finishing spices, their dusting as special as the appetizer itself. We've provided combinations from the more basic—the always appetite-whetting combo of heat and acid with dried chile and lime—to the refined and aromatic such as fennel pollen, Aleppo pepper, and lemon.

Before You Begin

You can find shishito peppers at most well-stocked supermarkets or the farmers' market. If you can't find Basque Espelette chile powder, also referred to as Piment d'Espelette, you can substitute 1 teaspoon Aleppo pepper or ¼ teaspoon paprika plus ¼ teaspoon red pepper flakes. The skillet will look full. You can use your preferred coarse finishing salt in this recipe.

Instructions

Combine Espelette pepper, paprika, salt, and lime zest in small bowl; set aside. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add shishitos and cook, without moving, until skins are blistered, about 3 minutes. Using tongs, flip shishitos and continue to cook until blistered on second side, about 3 minutes. Transfer to serving platter and sprinkle with spice mixture. Serve with lime wedges.