This recipe is gloriously simple, with only 3 ingredients: Shishito peppers, a tiny bit of oil, and salt. For the most part, the peppers are mild (about 20 Scoville heat units, or SHU). However, 1 out of every 10 peppers packs heat (up to 200 SHU), so they’re a little bit of a gamble, if you’re game. The word “Shishito” comes from the Japanese word for lion, and the peppers are known in Japan as “Lion Head peppers.” The peppers themselves have a bright, slightly sweet flavor that is perfectly enhanced with the addition of either kosher or flaky salt at the end. Perfect to serve as an appetizer or side to demonstrate how simple ingredients and techniques can truly yield spectacular results.
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In a medium-sized mixing bowl, toss the peppers with the oil until they all have a sheen on them.
Heat a skillet up on high heat until smoking hot. Lay half of the Shishito peppers on the pan, letting them blister, or form black spots, on one side for a minute or two.
Flip the peppers and blister on the other side. Remove the peppers from the skillet, put them back into the mixing bowl, and repeat with the second batch.
Once you’ve finished blistering all of the peppers, sprinkle in a pinch or two of salt. I like to use a pinch of kosher salt. Arrange your Shishito peppers on a serving plate or bowl and finish them with a pinch of Maldon salt or another pinch of kosher salt (optional).
Blistered Shishito Peppers
Ingredients
- 8 oz Shishito peppers
- 1-2 tsp avocado oil (or other vegetable oil with a high smoke point)
- kosher salt, sea salt, or flaky salt like a Maldon salt(I use a combination of kosher and Maldon), to taste
Instructions
- In a medium-sized mixing bowl, toss the peppers with the oil until they all have a sheen on them.
- Heat a skillet up on high heat until smoking hot.
- Lay half of the Shishito peppers on the pan, letting them blister, or form black spots, on one side for a minute or two.
- Flip the peppers and blister on the other side. Remove the peppers from the skillet, put them back into the mixing bowl, and repeat with the second batch.
- Once you've finished blistering all of the peppers, sprinkle in a pinch or two of salt. I like to use a pinch of kosher salt.
- Arrange your Shishito peppers on a serving plate or bowl and finish them with a pinch of Maldon salt or another pinch of kosher salt (optional).