For a fleeting moment, I thought about adding the avocado to the mashed potatoes I was planning, but shifted gears when I remembered the shishito peppers I recently received from Frieda's Specialty Produce.
Avocado with shishito peppers sounded like a really good idea. And, it was. They added a nice roasted pepper flavor and just a little bit of heat.
6-8 shishito peppers
Splash of olive oil
1 teaspoon finly chopped fresh chives
1 teaspoon lime juice
Salt, to taste
Remove the pepper stem and slice the peppers in half, lengthwise. Heat the oil in a skillet and add the peppers. Cook, stirring occasionally, until the peppers are browned in spots and beginning to smell fragrant.
Remove the peppers from the pan and chop finely.
Remove the flesh from the avocado and put it in a small bowl along with the peppers, chives, lime juice, and salt. Stir to combine, while chopping and mashing the avocado to your desired smoothness. Taste for seasoning and add more salt or lime juice, if desired.
Frieda's Specialty Produce occasionally sends me food items for use on my blog. I'm not required to post.