Charred Shishito or Padrón Peppers with Cherry Tomatos
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Cooking tools:
- Cast iron skillet
- Mixing bowl
- Stove
- Measuring cup
- Plate
Ingredients
- 60 shishito or Padrón peppers
- 18 cherry tomatoes
- ¼ cup olive oil
- 1 cup loosely packed fresh basil leaves (or to taste)
- flaky sea salt (to taste)
- toasted baguette slices (optional)
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