Spanish PEPPERS WITH IBERICO CRUMBLES

Some dishes are so simple, yet so full of character that they instantly transport you to a place. This one takes me straight to a warm summer night in southern Spain—sitting outside with friends, sipping something dry and cold, passing small plates of bold, rustic flavors around the table.

Spanish peppers with Iberico crumbles is one of those deceptively humble dishes that punches far above its weight. You start with fresh shishito peppers, seared until their skins blister and char just enough to release their smoky sweetness. Then comes a hit of sherry vinegar, splashed into the pan to deglaze and brighten the whole dish with its sharp, nutty acidity.

But the real star of this plate is what gets sprinkled on top: jamón crumbs. This isn’t your average garnish. It’s a rich, savory blend of finely chopped Jamón Ibérico, sautéed with shallots, garlic, saffron, and olive oil, then tossed with breadcrumbs until golden and crispy. It’s salty, earthy, crunchy—everything you want to counterbalance the soft heat and tang of the peppers.

The contrast is what makes this dish special. The delicate blistered peppers and the intense Iberico crumbles come together in each bite like fire and earth. Serve it as a tapa, an appetizer, or honestly, just keep the whole bowl to yourself. There’s no judgment here.

This dish brings together the essence of Spanish cooking: bold flavors, humble ingredients, and just enough technique to elevate the familiar into something extraordinary. If you close your eyes, you might just hear flamenco in the distance.

Ingredients:

• ½ lb Shishito Peppers
• 3 cloves Garlic, shaved
• 1 ½ Tbs Sherry Vinegar
• 2 Tbs Extra Virgin Olive Oil

 
Jamon Crumbs:

• 12 slices Jamon Iberico, finely chopped
• 2 Shallots, finely diced
• 1 clove Garlic, chopped
• 20 Saffron threads
• 1 ½ cup Breadcrumbs
• 1 ½ Tbs Olive oil

 
Instructions: 
Heat olive oil in a pan. Add the shallots, garlic, saffron and jamon. Sauté on medium heat for 2 minutes. Add the breadcrumbs and continue to sauté until the crumbs are crisp. Set aside, ready to serve.

Heat the oil in a pan or on a griddle. Add the peppers until even blistering/scorching appears. Add the garlic and continue to cook until the garlic is golden. Deglaze the pan or the griddle with the sherry vinegar. Remove the peppers.
 
Place peppers into a serving bowl and garnish with a generous serve of jamon crumbs.