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Blistered Shishito Peppers

Name: Blistered Shishito Peppers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 8 ounces (3 heaping cups) shishito peppers; 2 teaspoons extra-virgin olive oil or avocado oil; Lemon wedge, optional; Salt, preferably flaky sea salt or kosher salt, to taste

Blistered shishitos are easy to make and totally irresistible! You'll just need shishitos, olive oil, a skillet, and this simple recipe. Recipe yields 4 appetizer servings; you can double the recipe in a large skillet.

15 min total 5 min prep 10 min cook 4 35 cal

Ingredients

4 serv.

8 ounces (3 heaping cups) shishito peppers
2 teaspoons extra-virgin olive oil or avocado oil
Lemon wedge, optional
Salt, preferably flaky sea salt or kosher salt, to taste

Instructions

Tap a step to mark it done

1 Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2 Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
3 Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.