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Blistered Shishito Peppers

By: Marge Perry & David Bonom

⏎ All Recipes

Blistered Shishito Peppers

By: Marge Perry & David Bonom

Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said that 1 in 20 of the peppers is spicy hot, although we can’t verify the exact proportion in any given batch.

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Directions

  1. Heat 1 tablespoon of the oil in a large Anolon Vesta enameled cast iron skillet over medium-high heat until very hot. Add about half the peppers, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring occasionally, until the peppers blister and are tender, about 3 1/2-4 minutes. Transfer peppers to a bowl and repeat with the remaining ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound shishito peppers
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Yield: 8 Servings

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