In search of a enjoyable summer time appetizer or snack? Make these blistered shishito peppers! Tender, charred, and infrequently spicy, they’re at all times successful.
This blistered shishito peppers recipe is the best summer time appetizer. It depends on simply 3 important components—shishito peppers, salt, and oil—nevertheless it’s nonetheless flavorful, satisfying, and completely addictive. You may suppose you’re going to eat one pepper, possibly two, however earlier than it, you’ll have devoured half the pan! Um…sure, I’m talking from expertise.
In case you’re not conversant in shishito peppers, they’re small, thin-walled peppers which might be historically utilized in Japanese and Korean cooking. Nowadays, you’ll be able to usually discover them at farmers markets and at main grocery shops like Entire 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. In case you’re delicate to spice, watch out once you chew into one in every of these blistered shishito peppers!
How one can Prepare dinner Shishito Peppers
This recipe is my favourite methodology for how you can cook dinner shishito peppers. It’s insanely straightforward, which makes it a fantastic last-minute appetizer or facet 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 cook dinner the peppers within the dry pan.
When the skillet is scorching, cook dinner the peppers. Do your finest to rearrange them in a single layer within the skillet. Then, cook 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 more durable to search out than shishitos are, but when you will get your fingers on some, be at liberty to make use of them on this recipe. Topped with olive oil and lemon, they’re a basic addition to a tapas unfold. I really like them a lot that I really shared a recipe for them in The Love & Lemons Cookbook!
How one can Serve Blistered Shishito Peppers
When shishito peppers are in season, this recipe turns into one in every of my go-to appetizers. I sometimes serve them in one in every of two methods:
- With olive oil, lemon juice, and sea salt. A little bit lemon zest is gorgeous right here too!
- With toasted sesame oil and toasted sesame seeds. I really 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 also be nice.
Serve them with drinks for a enjoyable summer time comfortable hour, or make them half of a bigger meal. They pair effectively with Asian-inspired dishes like soba noodles and okonomiyaki. I additionally like them with basic cookout fare. Serve them as a facet dish with veggie burgers or black bean burgers, and so they’ll vanish very quickly.
How do you prefer to serve shishito peppers? Let me know within the feedback!
Extra Favourite Pepper Recipes
In case you love this shishito peppers recipe, strive one in every of these pepper recipes subsequent:
Blistered Shishito Peppers
Serves 2 to 4
This blistered shishito peppers recipe is such a enjoyable appetizer or snack! In case you’re delicate to spice, proceed with warning—about 1 in 10 of those often candy peppers is spicy.
- 8 ounces shishito peppers
- Further-virgin olive oil, for drizzling
- Sea salt
- Lemon wedges, for squeezing, optionally available
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 cook dinner, tossing sometimes, till tender and blistering, about 6 to eight minutes. As you’re employed, attempt to maintain 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 options within the weblog publish above.
