Description
This simple and flavorful recipe for Blistered Shishito Peppers offers a quick and delicious appetizer or side dish. The peppers are lightly coated in olive oil and charred to perfection in a hot cast iron skillet, creating a smoky, blistered exterior that pairs beautifully with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice.
Ingredients
Scale
Ingredients
- 8 oz shishito peppers
- 1 tbsp olive oil
- Flaky sea salt, to taste
- 1 lemon, cut into wedges (optional)
Instructions
- Heat the skillet: Heat a large cast iron skillet over medium-high heat until very hot, about 2–3 minutes, to ensure a good sear on the peppers.
- Toss peppers with oil: In a bowl, toss the shishito peppers with 1 tablespoon of olive oil until they are lightly but evenly coated, which helps them blister and char evenly during cooking.
- Cook the peppers: Add the peppers to the hot skillet in a single layer. Let them sear undisturbed for 1–2 minutes to develop a blistered texture, then toss occasionally to char all sides, cooking for about 8–10 minutes total until blistered and charred in spots.
- Season the peppers: Remove the skillet from heat and transfer the blistered peppers to a serving plate. Sprinkle generously with flaky sea salt to enhance their flavor.
- Serve: Serve the peppers immediately, optionally with lemon wedges on the side to squeeze over the top for a bright, citrusy finish.
Notes
- Shishito peppers are generally mild, but occasionally one can be spicy, so enjoy the surprise!
- Use a well-seasoned cast iron skillet for best charring results.
- The lemon wedges are optional but add a fresh, tangy note that complements the smoky peppers.
- Serve as an appetizer or a side dish alongside grilled meats or seafood.
- Be careful not to overcrowd the skillet to ensure even blistering.
