Last weekend, I picked up a giant bag of shishito peppers at the farmers market. I didn’t have a recipe in mind or a specific plan—I simply had one of those moments where the produce looked so fresh and irresistible that I had to bring it all home. (Does anyone else have this habit when it comes to summer fruits and vegetables?)
Once I got home, I found myself standing at the kitchen counter, wondering how to turn them into a dinner-worthy appetizer. Don’t get me wrong—blistered shishito peppers tossed with a little oil and flaky salt are already delicious. But I wanted something a little more special, something that would make them feel like the centerpiece of the table.
That’s when I decided to make romesco—the smoky, nutty, garlicky Spanish sauce that I’ve recently become completely obsessed with and have been adding to almost everything.
Charred Shishitos With Romesco, Lemon & Herbs
I first discovered romesco during my catering days. This vibrant sauce is made with roasted peppers, almonds, garlic, paprika, a splash of vinegar, and good olive oil, all blended together until it becomes rich and textured without being completely smooth. The result tastes like something that has been slowly simmering for hours, even though it comes together in just minutes.
Lately, I’ve been keeping a jar of romesco in my fridge because it’s one of those incredibly versatile sauces that instantly elevates almost any dish. It’s amazing with grilled steak, spooned over fish, or even served with eggs in the morning (trust me). My friend Alex recently made a beautiful batch and drizzled it over paella when I had dinner at her house, and it was the perfect finishing touch.
It’s the kind of recipe you make once on the weekend and then use throughout the week to make everyday meals feel a little more exciting.
The Easiest Summer Appetizer
The peppers themselves couldn’t be simpler. All you need is a hot pan, a little oil, and a few minutes of cooking time. Toss the shishitos until they blister, char, and soften slightly—the smoky flavor from those dark spots is what makes this dish so good, so don’t pull them off the heat too soon.
Spread a generous layer of romesco onto a serving plate (and don’t be shy—this is not the time for a tiny spoonful). Pile the hot peppers right on top, then finish everything with a squeeze of fresh lemon, a handful of torn herbs, and a generous sprinkle of flaky sea salt.
Serve them warm with the stems still attached so everyone can grab them with their fingers. It’s casual, beautiful, and exactly the kind of dish that belongs at a summer gathering.
Five minutes, one pan—and somehow, it’s become one of my favorite appetizers of the season.
Give this recipe a try and let me know in the comments if it becomes a summer favorite in your kitchen too.
Charred Shishitos With Romesco, Lemon & Herbs
Blistered shishito peppers served over a smoky, garlicky romesco sauce, finished with fresh lemon, herbs, and flaky sea salt. A simple five-minute appetizer that delivers incredible flavor.
Ingredients
For the Romesco Sauce
- 1 large roasted red pepper (jarred is perfectly fine), drained
- 1/3 cup raw or toasted almonds
- 1 small garlic clove
- 2 tablespoons tomato paste (or 1 small ripe tomato)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/3 cup extra virgin olive oil
- Salt, to taste
For the Peppers
- 1 pound shishito or padrón peppers
- 1 tablespoon olive oil or avocado oil, for charring
- 1/2 lemon
- A handful of fresh parsley or basil, torn
- Flaky sea salt (such as Maldon)
Instructions
1. Make the Romesco Sauce
Add the roasted red pepper, almonds, garlic, tomato paste, sherry vinegar, and smoked paprika to a food processor or blender. Blend until combined, then slowly drizzle in the olive oil until the sauce reaches a rich, textured consistency—not completely smooth. Season with salt to taste.
The romesco can be prepared up to five days ahead and stored in the refrigerator.
2. Char the Peppers
Heat the oil in a large skillet or grill pan over high heat. Add the peppers in a single layer and cook, tossing occasionally, until they are blistered, lightly blackened, and slightly softened, about 4–6 minutes.
3. Assemble and Finish
Spread a generous amount of romesco sauce onto a serving plate. Arrange the hot peppers on top.
Finish with a squeeze of lemon juice, a drizzle of olive oil, fresh herbs, and a sprinkle of flaky sea salt. Serve immediately with the stems left on for easy grabbing.
Notes
The romesco sauce intentionally makes more than you need. Store the extra in the refrigerator and use it throughout the week with grilled meats, seafood, vegetables, or even breakfast dishes like eggs.