Ingredients
- 12 ounces Shishito Peppers
- 2 Tablespoons Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Lemon
Directions
Blistered shishito peppers with a squeeze of lemon and salt make for a great appetizer!
Shishito peppers are a thin-walled, small and slender pepper. They turn from green to red when ripe, but are most commonly harvested when green.
They come from Asia but due to their popularity are now also grown in the warmer states of the USA.
You may have seen these on a restaurant menu as they make for a great appetizer and are available year round, but they’re in peak season during the summer and early fall.
I also first tried these at a restaurant but after finding out how easy they are to make, I decided to make them at home!
These peppers are not only additive but also healthy and only 1 in 10 peppers is a bit spicy but the rest are mild and flavorful.
All you need are a handful of ingredients to make these peppers shine.
Olive oil, salt, black pepper and lemon juice! That is it.
You can also serve them with a dip like an aioli or tzaziki, a cool and refreshing yogurt and cucumber dip.
Make these blistered shishito peppers for a friendly gathering as an appetizer or eat alone as a healthy snack!
Steps
1 Done | Prep The Shishito PeppersFirst, wash and dry the shishito peppers. Next, add them to a bowl along with the olive oil, salt and pepper. Using tongs, toss well to coat evenly. |
2 Done | Blister The Shishito Peppers in a Hot SkilletHeat your dry skillet on high heat until you see a slight smoke. Turn the heat down to medium-high heat and add the shishito peppers. Using tongs, toss the peppers frequently for even browning. |
3 Done | ServeTo serve, add the blistered shishito peppers to a large plate with a small bowl for the ends of the peppers. Cut your lemon in half and squeeze some juice over the hot peppers. Eat at room temperature. |
