Blistered Shishito Peppers
Blistered shishito peppers are the trendy restaurant appetizer you can easily make at home. You just need a couple simple ingredients and a few minutes of cooking time!
Servings: 4
Ingredients
- 8 oz. shishito peppers, rinsed and dried thoroughly
- 1 tablespoon olive oil (or another oil with a high smoke point)
- ¼ teaspoon kosher salt, more for garnishing
- 1 teaspoon fresh lemon juice
- dipping sauce (optional)
Instructions
- Preheat a large cast iron skillet or heavy-bottomed pan over medium-high heat (see note).
- When the pan is very hot, add the oil and shishitos (see note), and sprinkle with salt.8 oz. shishito peppers, rinsed and dried thoroughly, 1 tablespoon olive oil, ¼ teaspoon kosher salt, more for garnishing
- Let the peppers cook for 2 to 3 minutes without moving them, until they start to blister and char on one side.
- Once they are blistered on one side, toss the peppers or stir them around the pan to char on the other sides, another 2 to 3 minutes.
- Remove the peppers from the skillet and sprinkle them with lemon and additional salt if desired. Serve immediately.1 teaspoon fresh lemon juice
Notes
- Pan size: You want to cook the peppers in a single layer. If you’re unable to do that, cook them in batches.
- Pepper alternatives: If you can't find shishito peppers, try another small mild pepper, such as Spanish Padrón peppers, jalapeño peppers, or banana peppers. Be aware that other peppers may be more spicy than shishitos. Look for shishito peppers at your grocery store, Trader Joe's, or the farmers market.
Nutrition
Serving: 2oz. | Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 82mg | Calcium: 8mg | Iron: 1mg
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