Shishito peppers have become a dinner staple for my husband and I. Since moving to New York nearly 10 years ago they’ve popped up as an appetizer on nearly every restaurant’s menu and I couldn’t be happier. They’re flavorful, zesy and very healthy.Fortunately, they’re also super simple to make at home. All you need to make your restaurant favorite is peppers, a hot pan and some salt! The key is a really hot skillet!
Blistered Shishito Peppers
Ingredients
- 1 Package Shishito Peppers 8oz or ½ pound
- 1 Tablespoon Olive Oil
- Salt to taste
- Lemon optional
Instructions
- Preheat a skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates on contact
- Wash the peppers and pat dry
- Transfer the peppers to a bowl and drizzle oil over top
- Toss the peppers with your hands until they are evenly coated
- Add the peppers to the pan and let them cook
- Stir the peppers every minute or so, but not too often
- They should begin to ‘blister’ and become tender showing charred spots, about 8 to 12 minutes
- Transfer the peppers to a serving plate and sprinkle with salt, to taste and add lemon, if desired
