Long time no see! I hope everyone has sufficiently recovered from their post Thanksgiving food comas. It has been a crazy week here in the world of MMC. I recently started writing for the AMAZING website Brit + Co! If you’re in need of some light reading, feel free to check out my three most recent posts for some great holiday inspiration.
18 Winter Curry Recipes to Warm You Up RN
13 of the Best Holiday Party-Ready Wines for $20 or Less
12 Thanksgiving Proteins That Aren’t Turkey
I am still adjusting to the new schedule, so I haven’t made as much time for blog posts as of late ?. That is all going to change though! We have too much Christmas content to get through so you can expect more regular posting from me.
For now, I have a post for my favorite way to eat the “it” chili at the moment, shishitos. Shishitos are such a cool little pepper, for the most part they’re very mild but about 1 in 10 have a firey kick. It’s like a spicy russion roulette! There are so many great ways to prepare them, but my favorite is with a drizzle of honey and olive oil and a drizzle of smoked sea salt. The honey is a great balance to the spiciness of the peppers and the smoked sea salt brings out their smokiness. This is more of a method and flavor combo suggestion than an actual recipe, but some of you may not know how to use them!
Blistered Shishito Peppers With Honey and Smoked Sea Salt
Author:
Cook time:
Total time:
Serves: 2 servings
Ingredients
- 4 oz shishito peppers
- 2 tsp olive oil
- 1 tbsp honey
- 1 tsp smoked sea salt
Instructions
- Heat a medium cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and turn occasionally. Cook until the peppers become fragrant and begin to blister, about 5 minutes. Transfer to a serving bowl and drizzle with olive oil and honey and sprinkle with sea salt. Serve immediately.
