Blistered Shishito Peppers Recipe

I absolutely love this shishito pepper recipe because it’s incredibly simple yet delivers such impressive flavor with just a few ingredients. Blistering the peppers brings out their natural sweetness and adds a smoky char that’s irresistibly delicious, especially with a hint of sea salt and a squeeze of lemon.

Blistered shishito peppers are such a delightful and nutritious snack. With only 8 ounces of peppers, a drizzle of olive oil, and a sprinkle of sea salt, this simple dish is quite the vitamin powerhouse.

I sometimes drop a couple of Pica on them for good measure (but Pica is definitely not a requirement). Preparing them could not be easier.

Ingredients

Shishito Peppers:
These thin-walled, tender peppers can deliver a delightful flavor hit, making them a surprise for any spiciness that might occur.

Olive Oil:
Packed with heart-healthy monounsaturated fats, it brings a smooth and wonderfully rich luster.

Sea Salt:
Brings out the natural sweetness of the peppers and enhances flavors with a subtle briny depth.

Lemon Wedges:
Offers a zippy, tangy finish that clears the palate and enhances the fiery flavor of the peppers.

Ingredient Quantities

• 8 ounces shishito peppers
• 1 tablespoon olive oil
• Sea salt, to taste
• Lemon wedges, for serving (optional)

Instructions

1. Wash the shishito peppers in cold water and dry them thoroughly with a clean kitchen towel.

2. Position a stout frying pan or cast iron pan over medium-high heat and permit it to come up to temperature for approximately 2-3 minutes.

3. Pour 1 tablespoon of olive oil into the skillet and swirl it around so that the oil evenly coats the entire bottom of the skillet.

4. The oil should be shimmering and just beginning to smoke when you carefully add the shishito peppers in a single layer to the skillet.

5. Prepare the peppers by cooking them for 4-5 minutes. Make sure to turn them occasionally with tongs, so they can blister evenly on all sides.

6. Take the peppers out of the skillet and place them on a serving plate.

7. To achieve uniform seasoning, coat the hot peppers with a scattering of sea salt.

8. Let the peppers cool a bit before serving and avoid any chance of burning.

9. If desired, serve lemon wedges on the side with the blistered shishito peppers.

10. Savor these peppers as a straightforward starter or a delightful dish served alongside your main course.

Equipment Needed

1. Kitchen sink (for washing peppers)
2. Clean kitchen towel (for drying peppers)
3. Stout frying pan or cast iron pan
4. Measuring spoon (1 tablespoon)
5. Tongs (for turning peppers)
6. Serving plate
7. Knife (for cutting lemon, if using)
8. Cutting board (for lemon, if using)

FAQ

• What are shishito peppers?Shishito peppers are tiny, gentle peppers that are served as an appetizer or snack. They are typically mild, but every once in a while, you might find one that has a kick.
• Can I use another oil besides olive oil?Certainly! You may use any number of mild-flavored oils that have a high smoke point, like grapeseed oil or vegetable oil.
• How can I tell when the peppers are done?When the peppers are blistered and slightly charred on the outside, they are ready. This usually takes only a few minutes.
• Do I need to remove the seeds?In general, shishito peppers are served whole and with their seeds intact. The seeds have a very mild flavor, are definitely edible, and should not cause concern.
• What can I pair with blistered shishito peppers?As a side dish or an appetizer, these peppers can be served alongside many different kinds of meat, including grilled preparations, or even sushi. They also work well with a simple dipping sauce.
• Why serve with lemon wedges?Fresh and tangy, lemon wedges contrast the smoky flavor of blistered peppers and amplify the overall taste.

Substitutions and Variations

Avocado oil or grapeseed oil can be used in place of olive oil, offering a slight variation in flavor and a higher smoke point.
Kosher salt or flaky Maldon salt can replace sea salt for varied textures and saltiness levels.
Lime wedges can substitute for lemon wedges, while a light drizzle of balsamic vinegar can add a different kind of acidic note.

Pro Tips

1. Preheat the Pan Before adding the oil, ensure your pan is thoroughly preheated. This will help the shishito peppers blister evenly and quickly, enhancing their flavor.

2. Use High-Quality Olive Oil The flavor of the olive oil can subtly influence the taste of the peppers, so opt for a high-quality extra virgin olive oil for the best results.

3. Don’t Overcrowd the Pan Place the peppers in a single layer without crowding to ensure they blister evenly. You may need to cook them in batches if your pan is not large enough.

4. Experiment with Flavors While sea salt is classic, consider adding a pinch of smoked paprika or a squeeze of lime juice for an interesting twist.

5. Serve Immediately Blistered shishito peppers are best when served right away while they’re still warm and slightly crispy from the pan. This maximizes their flavor and texture.