![Blistered Shishito Peppers]()
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
Directions
Blistered shishito peppers are so easy to cook that you’ll know this recipe by heart after your first try. You really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.
Here are a few tips:
- Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.
- Toss the peppers in oil before cooking, rather than heating oil in the skillet. Shishitos are irregularly shaped, so there’s no way the oil will get into all the crevices otherwise.
- This trick also reduces the amount of oil on the pan at any given time, which means there’s less oil to overheat. Props to this YouTube video for the suggestion.
- Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates. Most recipes will tell you to cook the peppers over high heat, but that’s too hot for olive oil (especially in cast iron).
- Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take about ten minutes.
That’s it! Transfer them all to a serving dish, and finish them off with a spritz of lemon juice and a generous sprinkle of salt. I’ve tried other flavorings, but shishitos are really best when they’re simply dressed.
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