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Ingredients
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Shishito Peppers
Finishing & Seasoning
Equipment (optional)
Method
Prepare
Wash and dry
Rinse the shishito peppers under cold water and dry them thoroughly with a kitchen towel or paper towels. Excess moisture will prevent proper blistering.
If using garlic, smash the clove with the flat side of a knife and peel; this will be used to lightly flavor the oil (optional).
Cook
Add peppers
Add the shishitos in a single layer (they can overlap slightly but avoid crowding). Add 2 tbs extra-virgin olive oil and, if using, the smashed garlic clove to the edge of the pan so it flavors the oil without burning under the peppers.
Blister and sear
Let the peppers cook, undisturbed, for about 2–3 minutes until the bottoms blister and char in spots. Toss or shake the pan (use tongs) to turn the peppers so other sides blister. Continue cooking and turning for a total of 6–8 minutes, until most peppers have evenly blistered and are tender but still bright green. Do not overcook until limp.
Finish with lemon
Remove the pan from the heat. Squeeze 1 tbs fresh lemon juice over the hot peppers and give them a quick toss to distribute the flavor.
Serve
Transfer the blistered shishitos to a warm serving dish. Sprinkle fleur de sel (about 1 tsp) evenly over the peppers and add a grind of black pepper (about 1 tsp). Serve immediately with a lemon wedge on the side for additional brightness.
Notes: Approximately 1 in 10 shishitos may be mildly spicy. Adjust salt to taste and omit garlic if you prefer a cleaner flavor. Serve as a tapas-style appetizer or snack.