On the lookout for a enjoyable summer season appetizer or snack? Make these blistered shishito peppers! Tender, charred, and sometimes spicy, they’re all the time successful.
This blistered shishito peppers recipe is the only summer season appetizer. It depends on simply 3 important substances—shishito peppers, salt, and oil—but it surely’s nonetheless flavorful, satisfying, and completely addictive. You would possibly assume you’re going to eat one pepper, perhaps two, however earlier than it, you’ll have devoured half the pan! Um…sure, I’m talking from expertise.
Should you’re not aware of shishito peppers, they’re small, thin-walled peppers which might be historically utilized in Japanese and Korean cooking. Today, you’ll be able to 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, delicate taste, however rumor has it that one in each ten peppers is spicy. Should you’re delicate to spice, watch out once you chew into considered one of these blistered shishito peppers!
The best way to Cook dinner Shishito Peppers
This recipe is my favourite technique for methods to prepare dinner shishito peppers. It’s insanely simple, which makes it an excellent last-minute appetizer or aspect 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 sizzling, prepare dinner the peppers. Do your greatest to rearrange them in a single layer within the skillet. Then, prepare dinner over excessive warmth, tossing sometimes, 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 might be similar to shishitos. The foremost distinction between the 2 is that Padrón peppers usually tend to be spicy.
Within the US, Padrón peppers are tougher to search out than shishitos are, but when you may 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 like them a lot that I truly shared a recipe for them in The Love & Lemons Cookbook!
The best way to Serve Blistered Shishito Peppers
When shishito peppers are in season, this recipe turns into considered one of my go-to appetizers. I usually serve them in considered one 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 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 be nice.
Serve them with drinks for a enjoyable summer season pleased 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 aspect dish with veggie burgers or black bean burgers, and so they’ll vanish very quickly.
How do you wish to serve shishito peppers? Let me know within the feedback!
Extra Favourite Pepper Recipes
Should you love this shishito peppers recipe, strive considered one of these pepper recipes subsequent:
Blistered Shishito Peppers
Serves 2 to 4
This blistered shishito peppers recipe is such a enjoyable appetizer or snack! Should you’re delicate to spice, proceed with warning—about 1 in 10 of those often candy peppers is spicy.
- 8 ounces shishito peppers
- Additional-virgin olive oil, for drizzling
- Sea salt
- Lemon wedges, for squeezing, non-compulsory
Forestall 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 sometimes, till tender and blistering, about 6 to eight minutes. As you’re employed, attempt to preserve the peppers in a single layer in order that they make constant contact with the new 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 solutions within the weblog put up above.
