Blistered Shishito Peppers
- 1 tablespoon coconut oil
- 1 pound shishito peppers
- 1 tablespoon lime juice
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon Tajin Clásico seasoning, plus more for garnish (if you can not find Tajin, use 1/8 teaspoon cayenne + ¼ teaspoon salt)
- Heat coconut oil in a large skillet over high heat. When it it melted and heated through, about 2 minutes, add the peppers. Shake the pan every minute or so until the peppers are blackened all over, 5 to 7 minutes.
- Add lime juice, coconut aminos and Tajin to the pan and toss to coat. Transfer peppers to a serving bowl, sprinkle with Tajin and serve immediately.
Coconut aminos are a gluten-free and paleo alternative to soy sauce. Give it a shot here and in other recipes where you'd typically use soy sauce.
What others are saying
Aja A says:
With it being shisito pepper season here, I had to make something with them. Could not find Tajin Clásico, so opted for cayenne pepper instead. Still delicious! I also served this alongside some romesco sauce.
Randall Hauk says:
Just me, or did these peppers just show up overnight and be EVERYWHERE?! I like peppers. I'd had these at a few restaurants. This was a good excuse to buy some shishitos and some of the Taijin I always see at the Mexican grocery. Super-fast. Super-easy. Super-tasty. As it should be. Great anytime snack.
Jen the Mighty says:
Always wondered what to do with these guys when they first started appearing in local markets -- so glad for an outstanding "introductory" recipe! Lime juice and cayenne (definitely on the hunt now for Tajin) makes this a winner in my book. Easy to make, easy to serve, and even easier to eat. Don't worry about the heat; these little guys are pretty mild.