Charred Shishito Peppers Recipe
These bite-sized, slightly spicy peppers make a beautiful bar snack. Protip: try them with spicy mayo.
Servings: 6
Calories: 68kcal
Ingredients
- 1 tablespoon safflower oil or other high-heat cooking oil
- 12 ounces shishito or Padrón peppers
- Flaky sea salt such as Maldon
Instructions
- In a 12-inch cast iron skillet, warm the oil over medium heat until shimmering.
- Add peppers and cook, tossing frequently with tongs, until soft and blistered in many spots, about 10 minutes.
- Sprinkle with lots of flaky sea salt and serve (with spicy mayo if you like).
Video
Notes
- After washing the peppers, dry them thoroughly before cooking to reduce any splatters and also prevent them from steaming in the pan.
- These are best in the first hour or so after blistering, since their warmth offsets a nice cold drink. But I've never seen anyone turn them down at room temperature, either.
- Store any leftovers tightly sealed in the fridge for up to a week. Eat them alone, or add to salads.
Nutrition
Calories: 68kcal | Carbohydrates: 6.3g | Protein: 1g | Fat: 4.8g | Fiber: 2.6g