Shishimai peppers: 300 grams
Cherry tomatoes: 8-10 pcs
Clove of garlic: 1
EVO oil
Peanut oil for frying


1. Wash and dry the Shishimai peppers well.

2. Heat a couple of tablespoons of oil in a large pan and fry a clove of unpeeled garlic in it. When the clove is golden, add the cherry tomatoes by crushing them and breaking them up with your hands. Cook for a few minutes until they come apart and become soft, then add a few chopped basil leaves.

3. In the meantime, fry the peppers for two to three minutes in a pan with plenty of hot peanut oil. As they are ready, drain them with a slotted spoon and place them on absorbent paper for food.

4. Transfer the Shishimai to the pan with the cooked tomatoes, add salt and season for 5-6 minutes.

Serve hot or lukewarm tomato Shishimai.