Fushimi looks like it would pack some heat, but it is remarkably sweet. This import from Japan is commonly used in tempura, but we love it as a tapas pepper, done in the style of Pimientos de Padron. If you have a garden, you can grow your own - they are prolific producers and a few plants will keep you in peppers all season.
Yield 4 servings
Ingredients
30 Fushimi peppers
2 tablespoons olive oil
2 teaspoons Fleur de Sel, or to taste
1
Heat olive oil in a large frying pan over medium-high heat.
2
When hot, add peppers. Fry until well browned and blistery, 5-7 minutes. Shake pan often or use tongs to turn peppers for even browning.
3
Remove to serving plate, sprinkle generously with salt, and serve immediately.
