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Blistered Shishito Peppers

Name: Blistered Shishito Peppers
Prep time: 3 min
Cook time: 6 min
Total time: 9 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon extra virgin olive oil; 20 or so shishito peppers (about 4 or 5 ounces, 1 small basket); Sprinkle kosher salt; 2 tablespoons balsamic vinegar (optional)

Mild and sweet, they're a delicious, quick, easy snack, side dish, or appetizer.

9 min total 3 min prep 6 min cook 4 54 cal

Ingredients

4 serv.

1 teaspoon extra virgin olive oil
20 or so shishito peppers (about 4 or 5 ounces, 1 small basket)
Sprinkle kosher salt
2 tablespoons balsamic vinegar (optional)

Instructions

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1 Toss shishito peppers with extra virgin olive oil in a bowl, so the peppers are well coated.
2 Heat a well seasoned cast iron (or a pan that can take high heat) on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.
3 Remove to a bowl and sprinkle the shishito peppers with salt.
4 Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.