Fried Shishito Peppers With Romesco Recipe

Chef Stuart Tracy shares a tasty recipe that combines shishito peppers and the classic Spanish sauce for a flavor wallop.
Fried Shishito Peppers With Romesco Recipe

Fried Shishito Peppers With Romesco Recipe

This flavorful recipe matches the tang of Romesco with the satisfying snap of fried shishito peppers.

Photo by: Image courtesy of Julia Fenner

Image courtesy of Julia Fenner

This flavorful recipe matches the tang of Romesco with the satisfying snap of fried shishito peppers.

There's nothing as fun as an adaptable dish, one that suits many occasions and circumstances. Such is the case with the delicious fried shishito peppers with romesco that chef Stuart Tracy serves up at the cozy neighborhood brasserie Parish in Atlanta's charming Inman Park neighborhood.

Impress your guests with this flavorful side dish featuring the hearty Spanish romesco sauce that marries red peppers and nuts, and crispy, oh-so-crunchable shishito peppers, a sweet, thin-walled pepper with origins in Japan. Or, if the spirit moves you, freestyle it, and serve these fried shishito peppers all by themselves, as a great, salty accompaniment for your cocktail hour.

Fried Shishito Peppers with Romesco

Yield: 4 servings (as an appetizer or side)

  • 2 tablespoons vegetable oil
  • 1 pound shishito peppers
  • Salt (to taste)
  • ½ cup romesco*

Heat a large skillet over medium high heat, and add the vegetable oil. Once the oil is shimmering, carefully add the peppers, and stir every so often until the peppers are browned and their skins are blistered all over.  Sprinkle with salt to your liking.

Serve immediately on a platter with romesco drizzled over top, or on the side for dipping.


Yield: 2 cups

  • 1  medium tomato, cored, and cut into quarters
  • ¼  cup vegetable oil
  • ½ slice of bread, torn into 2” pieces
  • 2 cloves garlic
  • 1/2 cup almonds, toasted
  • ½  cup roasted red bell pepper (canned or fresh)
  • 2 teaspoons paprika
  • 1 tablespoon sherry vinegar
  • 1 teaspoon salt
  • A pinch of crushed red peppers

Preheat oven to 450 degrees. 

Line a sheet pan with a roasting rack, and roast tomato pieces until browned, and the skin is very blistered, about 30 minutes. Set aside until ready to proceed.

Heat oil over medium heat in a 10” sauté pan, and add bread and garlic cloves. Fry gently until the garlic is fragrant and very light brown, and the bread toasted. Remove garlic and bread from the oil, and allow oil to cool before proceeding.

Add tomatoes, fried bread, fried garlic, almonds, peppers, paprika, vinegar, salt, and crushed red pepper to a food processor. Puree until finely chopped. Add oil to the food processor, and adjust seasoning if necessary. 

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