Shishito Pepper Martinis Peppini Recipes

SAUTEED SHISHITO PEPPERS

Steps:

• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

SHISHITO PEPPER MARTINIS (PEPPINI)

Steps:

• Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
• Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
• Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
• Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

TITO'S MARTINI

Steps:

• Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice.
• Shake or stir, and strain into a chilled martini glass.
• Garnish with three olives.