Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes for salt; 5 minutes for Shishitos
Ingredients:
Salt:
- 1 Wicked Hots Red Cayenne Pepper
- ½ cup flaky sea salt
- Finely grated zest of 2 limes
Shishitos:
- 20 Wicked Hots Shishitos
- 2 teaspoons olive oil
- Lime wedges to serve
Method:
- To prepare the salt, remove the membrane and seeds from the cayenne pepper and chop flesh finely. Combine with the salt and lime zest in a mortar and pestle and pound to a uniform blend.
- If you’re not using the salt within the next few days, dry out in an oven. Place the salt onto a lined oven tray and fan bake at 120C for 15 to 20 minutes. Store excess in an airtight container.
- Combine the shishitos and oil in a large bowl and toss well. Heat a heavy based frying pan over medium high heat. Add the shishitos and cook, stirring every minute or so, for 4 to 5 minutes, until they are tender with charred spots.
- Serve the shishitos with the salt and lime wedges.