One in ten Padróns or shishitos is actually spicy. Pepper roulette!
- ½ serrano chile, thinly sliced into rings
- 2 tablespoons fresh lime juice
- Kosher salt, freshly ground pepper
- 2 cups Padrón chiles or shishito peppers
- 1 tablespoon plus 1 teaspoon vegetable oil
- ½ pound squid, bodies sliced into rings, tentacles halved
- 1 teaspoon Aleppo-style pepper
- 1 cup cilantro leaves with tender stems
- 1 cup basil leaves, torn if large
Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.