This spin on a Spanish tapa gets robust flavor from garlic- and pimentón-scented chorizo. Shishito peppers are always a great conversation starter--usually very mild, about I in 10 peppers will surprise and delight you with intense but short-lived heat.
Charred Shishito Peppers and Spanish Chorizo
Cook time: 5-8 minutes | Total time 25 minutes | Serves: 4
1 pound shishito peppers
½ cup thinly sliced Spanish chorizo
1 tablespoon preferred vegetable oil
½ teaspoon fine sea salt
Juice of ½ lime
How to Make It
In a large bowl, toss the shishitos and chorizo with oil and salt
Arrange the peppers and chorizo on the baking pan in an even layer and place the baking pan in the upper third of the oven.
Air Fry at 420 until the peppers are blistered and starting to brown, 5-8 minutes, shaking the baking pan halfway through cooking. If desired, Keep Warm until ready to serve.
Transfer the peppers and chorizo to a serving platter and sprinkle with lime juice. Serve with toothpicks or small skewers.
This recipe was created especially for the Café Couture Oven with Air Fry