One pint for these mildly spicy gems great quickly blistered in a skillet or on the grill. Shishitos are best suited to light cooking applications such as blistering grilling sautéing or roasting. That said they are also great pickled or dipped in tempura. 4 out of 5 peppers are quite mild but they you’ll come across one that makes your eyes water! That’s part of the fun we think and we hope you agree.
Blistered Shishito Peppers (compilation recipe)
- 1 pint Shishito Peppers
- 2 tsp Extra-Virgin Olive Oil or Avocado Oil
- Lemon wedge (optional)
- Salt preferably flaky sea or kosher salt to taste.
1) Rinse and pat the peppers dry on a clean tea towel. Poke a small hot in each to prevent bursting while cooking. Transfer the peppers to a medium bowl drizzle in the oil and toss until the peppers are evenly coated. Set aside.
2) Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook stirring every minute or so (not too often) until they are tender with charred spots about 8 to 12 minutes.
3) Transfer the peppers to a serving plate. Spritz with a lemon wedge if desired. Sprinkle with salt to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.
Variations:
- Swap out olive oil for Sesame oil to add extra flavor. Instead or serving with a squeeze of lemon try with lemon zest lime juice or a dip of soy sauce.
- Top with bonito flakes for extra umami flavor.
- Serve sprinkles with sesame seeds.