Shishito peppers are a weakness of mine. The salty, rich, and tart taste of this dish is so delicious, I just can’t get enough. Plus, they are totally a ‘gateway’ pepper, in that most of them have hardly any spice at all. In fact, only one in ten shishito peppers are spicy, so, even though you’re literally ‘playing with fire,’ when you eat a bowl of shishito peppers, the odds are in your favor.
This Japanese pepper has grown in popularity over the past few years, and I, for one, am thrilled whenever I see it on a menu. They are a fun appetizer to each, and, honestly, extremely easy to make. The lemon and salt make shishito peppers even more delicious, and this is a must-try when you next have people over for dinner.
Blistered Shishito Peppers
Yield 2-4 servings
- 8oz shishito peppers
- Juice from 1/2 lemon
- Extra virgin olive oil
- Sea salt (or flavored salt)
- Heat a cast iron skillet or pan to medium-high heat with olive oil.
- When the pain is hot, add the peppers.
- Squeeze the lemon over the peppers.
- Cook util they begin to blister (about 5 minutes).
- Put into a serving bowl and drizzle with a little olive oil.
- Serve with a small bowl of sea salt or flavored salt for dipping the peppers into.