Blistered Shishito Peppers with Lemon and Olive Oil
- 2 cups shishito peppers
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 1 lemon zest
- 1 teaspoon lemon juice
- sea salt and pepper to taste
- Heat a cast-iron skillet over medium heat. Brush with a teaspoon of plain oil such as canola or grapeseed. Toss in whole shishito peppers and allow to cook until tender and blackened in spots, about 7 to 10 minutes. Use tongs to turn the peppers during cooking. Remove from heat and drizzle with olive oil, lemon juice, and zest; season liberally with coarse sea salt such as maldon (smoked sea salt is great if you have it).
Shishito peppers are all the rage at the moment and you’ll easily find them in fine dining restaurant menus. You can find them at Asian markets, farmers markets, and some fancy stores. Choose peppers that are bright green, firm, and free of blemishes.
What others are saying
Jacqulyne de Jardins says:
These were surprisingly good as snacks. I had a version of shishito peppers that was served with a romesco dipping sauce. Will have to make that sauce someday to recreate the dish. Thumbs up!
Greg Jones says:
We made these peppers to go with a margarita cocktail and it was perfect! Next time I'll probably try it with an entree. Excellent flavors, hate I've been missing out all this time.