Charred Shishito Peppers Recipe

Time20m

Serves2

Part of the smaller menu provided by Andaz Napa.

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Ingredients

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1
Prepare peppers
Rinse the shishito peppers and pat them very dry with paper towels. Trim any long stems if desired, but keep peppers whole so they retain juices while blistering.
2
Heat pan
Place a large cast-iron skillet or heavy-bottomed sauté pan over high heat and let it get very hot for 2–3 minutes until smoking slightly.
3
Char peppers
Toss the dried peppers with the extra-virgin olive oil, kosher salt, and black pepper in a bowl. Add the peppers to the hot pan in a single layer (they can overlap slightly) and cook, without moving them constantly, for 3–4 minutes until blistered and charred on one side. Use tongs to flip peppers occasionally and continue cooking 2–3 more minutes until most peppers have dark blistered spots and are tender-crisp.

4
Finish
Remove the pan from heat. Immediately drizzle the toasted sesame oil and lemon juice over the hot peppers and toss gently with tongs to coat evenly so the oils and citrus release aroma.
5
Plate & garnish
Transfer peppers to a warm serving plate. Sprinkle toasted sesame seeds, sliced scallion, and a light pinch of flaky sea salt over the top. Adjust seasoning to taste with a little extra kosher salt or lemon if desired.
6
Serve
Serve hot or warm as a snack or small plate. Provide a small bowl for diners to discard seeds/stems if they prefer. Note: about one in 10 shishitos can be spicy; warn guests accordingly.