Charred Corn and Pepper Salsa
Charred Corn and Pepper Salsa requires about 45 minutes from start to finish. This recipe makes
Charred Cauliflower and Shishito Peppers with Picada Sauce
Ingredients
- 1 head cauliflower, trimmed, halved, and cut into 1 1/2″ wedges
- 2 tbsp. plus 1 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 8 cloves garlic, roughly chopped
- 1 cup canola oil, for frying
- 12 shishito peppers
- 1⁄2 cup whole almonds, toasted and roughly chopped
- 1 cup plus 1 tbsp. roughly chopped parsley
- 1 tbsp. finely grated dark chocolate
- 2 tsp. sherry
Instructions
Charred Cauliflower and Shishito Peppers with Picada Sauce serves 6 original recipe by Saveur.
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