Blistered Shishito Peppers Recipe
This simple and flavorful recipe showcases blistered shishito peppers cooked to perfection in a skillet with olive oil and kosher salt. The peppers are tender with a slight char and a burst of smoky flavor, making them an ideal appetizer or snack.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 1 serving
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Ingredients
- 1½ teaspoons extra virgin olive oil
- 8 ounces shishito peppers
- 1/4 teaspoon coarse kosher salt, divided
Instructions
- Heat the oil: Warm the extra virgin olive oil in a nonstick skillet over medium heat until hot enough to sizzle the peppers.
- Add and coat peppers: Add the shishito peppers whole (do not remove stems or seeds) to the skillet and toss them thoroughly so they are completely coated with the hot oil. Sprinkle with half of the kosher salt (⅛ teaspoon).
- Cook and blister: Cook the peppers, stirring frequently, for 9-10 minutes until they are nicely blistered and seared on all sides. The peppers will change from a bright green to a yellowish-green, some may puff up and then deflate as they become tender.
- Finish and serve: Toss the blistered peppers with the remaining ⅛ teaspoon kosher salt (or adjust to taste) and serve immediately while warm for the best flavor.
Notes
- Shishito peppers are mild but occasionally one may be spicy; toast accordingly.
- Do not remove stems or seeds; they add to the flavor and texture.
- Serve as an appetizer or side dish with a squeeze of lemon or a dash of soy sauce for extra flavor.
- Use a nonstick skillet to prevent peppers from sticking and burning.
Find it online: https://justsosavory.com/blistered-shishito-peppers-recipe/
