225 g (½ lb) cured Spanish chorizo, sliced into small rounds
1 package (about 200g) shishito peppers
2 cloves garlic, thinly sliced
1 tbsp sherry vinegar
Flaky sea salt
150 g Manchego, rind removed, cut into 1 cm cubes
Lemon wedges, for serving
Directions
Heat the olive oil in a large cast-iron or other heavy skillet over medium-high until it shimmers. Add the chorizo and let it sizzle for about 2 to 3 minutes, until the edges are crispy. Scoop the chorizo out with a slotted spoon to a paper towel lined plate, leaving all oil in the pan.
Turn the heat to high and add the shishito peppers. Leave them alone for a minute or two so they blister and char in spots, then toss and keep cooking until they’re slightly blackened here and there, about 4 minutes total. Add the garlic in the last 30 seconds. Return the chorizo to the pan, splash in the sherry vinegar, toss and lightly season with flaky salt.
Pull the skillet off the heat and scatter the Manchego cubes over top while everything is still hot. Finish with a squeeze of lemon and serve straight from the pan, with plenty of napkins and toothpicks. Enjoy!
