Blistered Shishito Peppers
Blistered Shishito Peppers at home, are so easy, with a little bit of oil, plenty of salt, and a squeeze of lemon for this restaurant-style treat at home.
Servings: 4 servings
Ingredients
- 8 ounces shishito peppers about 4 cups
- 1 tablespoon olive oil
- ½ teaspoon kosher salt plus more to taste
- fresh lemon slices for serving
Instructions
- Rinse the peppers and pat them dry with a paper towel. Transfer the peppers to a mixing bowl, drizzle with oil, and toss to coat.
- Preheat a large skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates immediately. Add the peppers and let them cook, stirring only every minute or so, allowing them to char on the sides touching the pan.
- Season with salt while cooking until the peppers are tender with plenty of charred spots, about 8 minutes. Take care not to overcook. The peppers should still have a bit of a crisp bite to them.
- Transfer the peppers to a serving plate. Season with lemon juice, if desired. Sprinkle with a bit more salt, taste, and adjust salt as needed.
Notes
The cooking time will vary depending on the size of the peppers.
Nutrition
Calories: 46kcal · Carbohydrates: 3g · Protein: 1g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 293mg · Potassium: 120mg · Fiber: 1g · Sugar: 2g · Vitamin A: 1775IU · Vitamin C: 73mg · Calcium: 4mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!