Blistered Shishito Peppers
This quick and easy recipe for Blistered Shishito Peppers features tender, charred shishito peppers tossed with olive oil, flaky sea salt, and seasonings for a flavorful appetizer.
Ingredients
Main ingredients
- 6 ounces shishito peppers These small, green peppers boast a thin skin, which crisps beautifully when cooked.
- 1 tablespoon olive oil Great for ensuring the peppers blister nicely without sticking to the skillet.
- 1 teaspoon flaky sea salt A sprinkle enhances the natural flavor and adds a delightful crunch.
- 1/2 teaspoon soy sauce Adds a savory depth that complements the peppers perfectly.
- 1/2 teaspoon shichimi togarashi seasoning This Japanese spice blend introduces a gentle heat and complex flavor profile.
Instructions
Preparation
- Rinse the shishito peppers under cool water and pat them dry with a paper towel.
- Place a cast-iron skillet on the stove or grill over high heat and preheat for a few minutes.
- In a mixing bowl, toss the cleaned peppers with olive oil until evenly coated.
Cooking
- Spread the shishito peppers out in a single layer in the hot skillet and cook for 3 to 4 minutes on each side or until they develop a beautiful blistered appearance.
- Remove the peppers from the heat and transfer them to a serving dish.
Finishing Touch
- Toss the cooked peppers gently with flaky sea salt, soy sauce, and shichimi togarashi seasoning to finish the dish.
Notes
For added flavor, consider marinating the peppers in olive oil and soy sauce for about 15 minutes before cooking. A squeeze of fresh lemon juice before serving can brighten up the flavors.