Shishito Peppers Recipe
VG / GF locally grown, served with sea salt
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Ingredients
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Shishito Peppers
Method
Shishito Peppers
Prep
Rinse the shishito peppers under cold water and dry them thoroughly with a clean kitchen towel or paper towels. Trim any long stems or remove small blemishes, but leave most stems intact to make them easy to pick up.
Heat pan
Place a large cast-iron skillet or heavy-bottomed frying pan over high heat. Let the pan heat for 2–3 minutes until very hot but not smoking. Preheating ensures good blistering.
Cook peppers
Add the olive oil to the hot pan and swirl to coat. Add the shishito peppers in a single layer (they may overlap slightly). Cook, undisturbed, for 1–2 minutes until blistered on one side, then toss or shake the pan and continue cooking, turning occasionally, for a total of 6–8 minutes until most peppers are blistered and softened with some darker charred spots. If using a gas flame and a wok or metal spatula, you can char them more aggressively — watch closely to avoid burning.
Finish
Transfer the blistered peppers to a serving bowl or plate. Immediately sprinkle the coarse sea salt evenly over the peppers so it adheres to the hot skins. If using, squeeze the juice of half a lemon over the peppers, sprinkle toasted sesame seeds and a pinch of smoked paprika or chili flake for extra flavor. Taste and add a little more salt if desired.
Serve
Serve hot or warm as an appetizer or snack. Provide napkins or small forks — the stems make them easy to pick up. Note: about one in every 10–20 shishitos can be spicy; warn guests.