★★★★★ 1 vote5
1/4 colive oil
6 ozshishito peppers
3 ozjamon iberico, thinly sliced into 2 strips
How to Make Jamon Iberico and Shishito Peppers
- Heat olive oil in a cast-iron pan over medium-high heat. Add the peppers and let them blister, periodically shaking the pan for about 4 minutes. Season with salt and place in a bowl. Toss ham on top, split peppers with a wooden spoon, and stir just enough to get a little chili oil from the peppers to coat and fatty ham slices.