On the lookout for a enjoyable summer season appetizer or snack? Make these blistered shishito peppers! Tender, charred, and infrequently spicy, they’re at all times successful.
This blistered shishito peppers recipe is the only summer season appetizer. It depends on simply 3 essential elements—shishito peppers, salt, and oil—nevertheless it’s nonetheless flavorful, satisfying, and completely addictive. You may assume you’re going to eat one pepper, perhaps two, however earlier than you recognize it, you’ll have devoured half the pan! Um…sure, I’m talking from expertise.
For those who’re not accustomed to shishito peppers, they’re small, thin-walled peppers which are historically utilized in Japanese and Korean cooking. Today, you possibly can usually discover them at farmers markets and at main grocery shops like Complete Meals and Dealer Joe’s. More often than not, shishitos have a candy, gentle taste, however rumor has it that one in each ten peppers is spicy. For those who’re delicate to spice, watch out if you chew into one in every of these blistered shishito peppers!
The way to Prepare dinner Shishito Peppers
This recipe is my favourite methodology for prepare dinner shishito peppers. It’s insanely straightforward, which makes it an important last-minute appetizer or facet dish. Right here’s the way it goes:
First, preheat a cast-iron pan over excessive warmth. No want to fret about heating oil within the skillet—we’re going to prepare dinner the peppers within the dry pan.
When the skillet is scorching, prepare dinner the peppers. Do your greatest to rearrange them in a single layer within the skillet. Then, prepare dinner over excessive warmth, tossing often, till they’re tender and blistering.
Lastly, serve! Drizzle the burned shishitos with olive oil and season them with salt. Add a squeeze of lemon juice to take them excessive.
Variation: Blistered Padrón Peppers
Padrón peppers are small Spanish peppers which are similar to shishitos. The most important distinction between the 2 is that Padrón peppers usually tend to be spicy.
Within the US, Padrón peppers are tougher to seek out than shishitos are, but when you will get your fingers on some, be happy to make use of them on this recipe. Topped with olive oil and lemon, they’re a traditional addition to a tapas unfold. I really like them a lot that I really shared a recipe for them in The Love & Lemons Cookbook!
The way to Serve Blistered Shishito Peppers
When shishito peppers are in season, this recipe turns into one in every of my go-to appetizers. I usually serve them in one in every of two methods:
- With olive oil, lemon juice, and sea salt. Somewhat lemon zest is beautiful right here too!
- With toasted sesame oil and toasted sesame seeds. I really like this model with a tasty dipping sauce, like my peanut sauce or sesame ginger dressing. In a pinch, plain tamari or soy sauce can also be nice.
Serve them with drinks for a enjoyable summer season completely happy hour, or make them half of a bigger meal. They pair properly with Asian-inspired dishes like soba noodles and okonomiyaki. I additionally like them with traditional cookout fare. Serve them as a facet dish with veggie burgers or black bean burgers, and so they’ll vanish very quickly.
How do you prefer to serve shishito peppers? Let me know within the feedback!
Extra Favourite Pepper Recipes
For those who love this shishito peppers recipe, attempt one in every of these pepper recipes subsequent:
Blistered Shishito Peppers
Serves 2 to 4
This blistered shishito peppers recipe is such a enjoyable appetizer or snack! For those who’re delicate to spice, proceed with warning—about 1 in 10 of those often candy peppers is spicy.
- 8 ounces shishito peppers
- Further-virgin olive oil, for drizzling
- Sea salt
- Lemon wedges, for squeezing, non-compulsory
Stop your display screen from going darkish
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Warmth a big forged iron skillet to excessive warmth. Add the peppers to the dry skillet and prepare dinner, tossing often, till tender and blistering, about 6 to eight minutes. As you’re employed, attempt to hold the peppers in a single layer in order that they make constant contact with the recent pan.
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Drizzle the peppers with olive oil, sprinkle with sea salt, and squeeze with lemon juice, if desired. Discover extra serving options within the weblog publish above.