Jamon Iberico and Shishito Peppers

Jamon Iberico And Shishito Peppers Recipe

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Jason Koch


Recipe from Playboy, looking through old magazines before throwing them out. I could not find this on the internet through a general search.

From Pelaccio's "Eat with Your Hands".


★★★★★ 1 vote



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  • 1/4 c
    olive oil
  • 6 oz
    shishito peppers
  • ·
    kosher salt
  • 3 oz
    jamon iberico, thinly sliced into 2 strips

How to Make Jamon Iberico and Shishito Peppers


  1. 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.

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About Jamon Iberico and Shishito Peppers

Course/Dish: Pork

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