Description
These little emerald gems are a delightful way to start any meal, offering a playful dance of mild and occasionally spicy flavors. They’re incredibly simple to prepare, making them a go-to appetizer for casual gatherings or a quick, satisfying snack that feels a little fancy. A scattering of blistered shishito peppers, kissed with bright lemon and flaky sea salt, is an irresistible opener for any occasion.
Ingredients
1/2 pound (8 oz) fresh shishito peppers
1 tablespoon extra-virgin olive oil or avocado oil
1 teaspoon flaky sea salt (like Maldon)
1/2 fresh lemon, cut into wedges
Instructions
1. Wash the shishito peppers and pat them completely dry.
2. Heat a large cast-iron skillet over medium-high to high heat until very hot and lightly smoking.
3. Toss the dry shishito peppers with olive oil until coated.
4. Place the coated peppers in the hot skillet in a single layer.
5. Cook for 1 to 2 minutes without disturbing until the bottoms are charred and blistered.
6. Flip the peppers with tongs and cook for another 2 to 3 minutes, tossing occasionally, until tender and blistered all over.
7. Transfer the hot peppers to a serving platter.
8. Sprinkle generously with flaky sea salt immediately.
9. Squeeze the lemon wedges over the peppers just before serving.
Notes
Don’t Overcrowd the Pan: Cook the peppers in batches if necessary to ensure they blister properly. Overcrowding will cause them to steam instead of char.
Dry is Key: I can’t stress this enough. Ensuring the peppers are completely dry before they hit the hot pan is essential for that blistered texture.
Watch Them Closely: Shishito peppers cook quickly. Keep an eye on them and turn them frequently to ensure even cooking and blistering.
Season Immediately: Adding the lemon zest and sea salt while the peppers are still hot allows the flavors to meld beautifully.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A