Shishito peppers

Prep: 20 minutes Cook: 10 minutes Makes: 4 servings

8 ounces fresh shishito peppers

1⁄3 cup marcona or regular almonds

2 large roasted red peppers, seeds discarded

4 sun-dried tomato halves, packed in oil, drained

2 cloves garlic, degermed (halve and pull out any green shoot)

¼ cup plus

2 teaspoons olive oil

2 teaspoons sherry vinegar

¼ teaspoon smoked paprika

1⁄8 teaspoon cayenne pepper

Kosher salt

1 Flaky salt

2 Seed: Shishito peppers are mild darlings that can be pan-roasted and munched whole. However, they harbor a dense payload of seeds that makes for a slippery mouthful. If you would like to lose the seeds but retain the handy stem, use kitchen scissors to snip a T into each pepper. The top of the T sits ¼-inch from the stem and runs half way around the circumference of the pepper. The stem of the T runs about an inch long. Fold flaps open and pull out seeds. Rinse. Dry thoroughly.

3 Chop: Drop almonds into the food processor. Pulse until largest chunks are about the side of split peas. Set aside almonds.

4 Swirl: Drop red peppers, sun-dried tomatoes, garlic and 1 tablespoon of the chopped almonds into the food processor. Process until smooth, stopping to scrape down sides of bowl as needed. Process again, slowly pouring in ¼ cup oil. Scrape into a small bowl. Stir in vinegar, paprika, cayenne and the reserved almonds. Season this romesco sauce generously with kosher salt.

5 Roast: Set a large cast-iron skillet over mediumhigh heat. Pour in 1 teaspoon oil. When hot, drop in half the shishito peppers. Cook, tossing, until fragrant and blistered browned, 4 to 5 minutes. Repeat with remaining oil and peppers.

Serve: Smooth romesco sauce onto a platter. Scatter peppers over sauce. Sprinkle with flaky salt. Dig in.