Easy Blistered Shishito Peppers
Experience the flavors of Trefoil Gardens with our Easy Blistered Shishito Peppers recipe!
Fresh from our gardens, these shishito peppers are tossed in olive oil, quickly blistered in a hot skillet, and finished with a sprinkle of sea salt. Perfect as an appetizer or side dish, these peppers are sure to delight with their smoky, mildly spicy flavor. Serve with lemon wedges for an extra zing!
Ingredients:
1 pound shishito peppers
1 tablespoon olive oil
Sea salt or flaky salt
Lemon wedges (optional)
Instructions:
Rinse the shishito peppers and pat dry with a paper towel.
Heat large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow it to get very hot, about 2-3 minutes.
Add the olive oil to the skillet, swirling to coat the bottom.
Add the shishito peppers in a single layer. Let them cook, turning occasionally, until they are blistered and charred in spots, about 5-7 minutes.
Remove the skillet from the heat and transfer the peppers to a serving dish.
Sprinkle with sea salt or flaky salt to taste.
Serve immediately, with lemon wedges on the side if desired for an extra burst of flavor.
Tips:
High Heat: Ensure your skillet is very hot before adding the peppers for a quick blister.
Variations: Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds for an Asian twist.
Serving Suggestions: Pair with a dipping sauce like soy sauce, aioli, or a spicy mayo for added flavor.
Enjoy these easy, flavorful blistered shishito peppers as a quick appetizer or a delightful side dish!