Shishito Peppers
Blistered shishito peppers are the perfect delicious side dish or appetizer. They are made with just three ingredients and are so simple to make.
Servings: 4 servings
Ingredients
- 1 tablespoon cooking oil see note
- 1 pound shishito peppers
- 1/2 teaspoon kosher salt
Instructions
- Place a heavy-bottom skillet over high heat for 3 to 5 minutes. I love using my cast iron skillet for this.
- While the skillet is heating, toss the peppers with the oil and the salt.1 tablespoon cooking oil, 1 pound shishito peppers, 1/2 teaspoon kosher salt
- Test that the skillet is hot enough by adding a drop of water. It should evaporate immediately. Add the peppers and cook in a single layer for 2 minutes before flipping and allowing to cook for 2 more minutes on the other side. You may have to do this in batches depending on the size of your pan.
- Remove from the heat and sprinkle with more salt to taste. Enjoy right away on their own or dip them in soy sauce, garlic aioli, or yogurt sauce.
Notes
Because we are cooking this at a high temperature, I prefer to use grapeseed oil. It has a smoke point of 420 degrees Fahrenheit. The smoke point is the point at which the oil begins to break down. Vegetable oil is a good second choice with a smoke point of 400 degrees Fahrenheit. Olive oil is the worst choice with a smoke point of only 350 degrees Fahrenheit.