SHISHITO PEPPER SALSA

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For some fortunate reason, there is an abundance  of shishito peppers at the farmers market this summer, and I am trying to use it at every possible opportunity. However, they are always sold in small amounts and I wanted to find a way to stretch their use by using  them as a condiment, and intensify their flavor. 
Fresh salsas are a great way to enjoy the flavors while brightening a grilled meat, a stir-fry of vegetables, or simply, a piece of toast with a creamy burrata. A small amount is packed with flavor, and goes a long way. Make a batch, bottle and refrigerate, and enjoy in several preparations. Be creative. It's the spice of life.

 RECIPE

 1 lb. shishito peppers
salt and pepper
1 1/2 cups olive oil
4 garlic clove, smashed
1/3 sherry vinegar

Heat a cast iron pan until smoking, and grill the peppers in a single layer. Cook tossing until the pepper are blistered on the surface  (You will probably have to do this in two batches).  Transfer to a cutting board and allow them to cool. Chop the peppers and place in a mixing bowl.
Place 1 cup of the olive oil along with the smashed garlic. Heat the oil gently, simmering on a low flame, while flavoring the oil with the garlic. When the garlic turns a golden color, remove and discard.
Pour the oil over the peppers and add the vinegar and remaining 1/2 cup of oil. Stir and allow to cool. Bottle and use on grilled meats, such as a hanger steak, as I have, or on a stir fry or grilled vegetables.





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