Name: Blistered Shishito Peppers
Total time: 10 min
Ingredients: 8 ounces shishito peppers; 1 tablespoon neutral oil (such as vegetable or grapeseed); Flaky salt

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Blistered Shishito Peppers

shishito peppers

neutral oil (such as vegetable

Flaky salt

In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)

Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

Blistered Shishito Peppers

Total: 10 minutes

Servings: 4

Author : Ali Slagle

Ingredients

Instructions

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