Oh, the thrill of a surprise! Blistered shishito peppers are like a game of roulette on your taste buds—most are mild, but every so often, you’ll find one with a fiery kick. They remind me of those unexpected plot twists in a good mystery novel, keeping you on your toes and craving more. Whether you’re a spice seeker or just love a good snack, these peppers are a must-try, especially when paired with a cold drink and a lazy summer afternoon.
Steps
- Start by rinsing the shishito peppers and drying them thoroughly using a clean tea towel. Place them in a medium bowl, drizzle with olive oil, and toss to ensure they are evenly coated.
- Preheat a medium skillet over medium heat until a drop of water sizzles and quickly evaporates on contact. Add the oiled peppers to the skillet and let them cook, stirring occasionally, until they become tender and develop charred spots, which should take around 8 to 12 minutes.
- Once cooked, transfer the peppers to a serving dish. Optionally, squeeze a lemon wedge over them for added flavor, and season generously with salt to taste. Serve with a small bowl for the pepper stems.
Ingredients
- 8 ounces (approximately 3 heaping cups) shishito peppers
- 2 teaspoons extra-virgin olive oil or avocado oil
- Lemon wedge (optional)
- Salt, preferably flaky sea salt or kosher salt, to taste
FAQ
- What are shishito peppers, and how spicy are they?
- Shishito peppers are small, thin-skinned green peppers that resemble wrinkled jalapeños but are much milder in spice. About one in ten shishito peppers might surprise you with a bit of heat, adding an element of fun to eating them.
- How should I prepare shishito peppers before cooking?
- Before cooking, rinse the shishito peppers and pat them dry to avoid oil splattering. Toss them in oil before adding them to a preheated skillet, which helps ensure the oil coats all the crevices of the irregularly shaped peppers.
- What is the best way to cook shishito peppers without creating too much smoke?
- To cook shishito peppers without filling your kitchen with smoke, heat your skillet over medium heat instead of high. This prevents the oil from overheating, especially if you’re using olive oil in a cast iron skillet.
- Can I use other types of peppers in this recipe?
- Yes, this recipe can also be used with Padrón peppers and guindilla peppers. Padrón peppers are slightly thicker, and guindilla peppers are skinnier, offering different flavor profiles while maintaining a similar cooking style.
- What are some serving suggestions for shishito peppers?
- Shishito peppers make a light and healthy snack that pairs well with a variety of dishes. They can be served alongside Mediterranean appetizers like tomato basil bruschetta, romesco sauce with veggies, hummus, baba ganoush, or baked goat cheese with tomato sauce.
Tips
- Ensure the peppers are washed and thoroughly dried before cooking to prevent oil splatter.
- Coat the peppers with oil before placing them in the skillet to ensure even cooking and reduce the risk of overheating oil in the pan.
- Use medium heat to warm the skillet until a drop of water sizzles and evaporates, which helps avoid the excessive smoke that high heat can create.
- Allow the peppers to rest in the skillet for a minute before stirring to develop charred spots, enhancing their flavor and texture.
Equipment
- Cast Iron Skillet – A durable skillet that can handle medium heat well and is often recommended for achieving a good char on vegetables.
- Flaky Sea Salt or Kosher Salt – While you might have regular table salt at home, these specific types of salt can enhance the flavor and texture of the dish.
