Blistered Shishito Peppers Recipe (5 minutes!)
This easy blistered shishito peppers recipe is so easy to make. These little mild peppers are perfect to snack on as an appetizer. Make sure your skillet is hot to get the perfect char on each pepper.
Servings: 4 servings
Ingredients
- 1 lb Shishito peppers
- 2 tablespoons Olive oil extra virgin
- ½ teaspoon Kosher salt
- 1 Lemon juice of
Instructions
- Heat a cast iron skillet over high heat.
- Make sure the peppers are completely dry. Place them in a large bowl. Add the olive oil and salt.
- Toss the peppers until they're coated with olive oil.
- Place them in the hot skillet and saute until they blister on the skin and get charred. This would take about 5 minutes. Once the peppers are blistered and charred on one side, flip them so they char on the other side as well.
- Transfer to a serving plate. Serve warm with a squeeze of lemon juice.
Video
Notes
- You can use Spanish Pimiento de Padron for this recipe. The flavors are very similar.
- Toss the peppers in olive oil rather than sautéing them in oil. This would help with the skin being all charred since shishitos have irregular shapes.
- Don’t overcook shishito peppers. Cook these peppers until they are charred and blistered on all sides. Overcooking them might make them bitter.
- Leave enough room in the pan. Fight the temptation to fill the pan with shishito peppers. It’s important to leave enough room in the pan to be able to stir and move the peppers around.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 669mg | Potassium: 37mg | Fiber: 4g | Sugar: 4g | Vitamin C: 28mg | Calcium: 7mg | Iron: 1mg