Description
I'd like to share a simple method for cooking these lovely flavorful peppers. These flash-fried blistered shishito peppers are an easy and popular way to serve shishito peppers.
Ingredients
Units
Scale
- 1 quart shishito peppers (40-45), rinsed and dried.
- 1 teaspoon olive oil
- 1 lemon wedge
- 1/2 teaspoon sea salt
Instructions
- Rinse and dry the peppers.
- Heat skillet over high heat until smoking hot.
- Add peppers.
- Dry roast the peppers until charred on one side. Then flip over and cook until charred on other side.
- Turn off heat.
- Drizzle in olive oil. Toss to coat.
- Sprinkle in sea salt. Toss to coat.
- Plate peppers.
- Garnish with lemon wedges. Sprinkle with a pinch of salt.
Notes
- A well-seasoned carbon-steel or cast-iron skillet works best.
- Shishito peppers are generally mild, but watch out for spicy ones in the mix.
- Add just a touch of oil to help the salt stick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: snack
- Method: roasting
- Cuisine: Japanese