Blistered Shishito Peppers Recipe
Blistered Shishito peppers are a fabulous, easy appetizer, starter, or side dish. There's only about 2 minutes of prep time, and 10 minutes to cook.
- 1 tablespoon extra virgin olive oil, divided
- 8 ounces shishito peppers, or padrón peppers
- ½ teaspoon kosher salt, or to taste
- ¼ cup grated Monterey Jack cheese, or other melty cheese
Prep. Wash the peppers, but don't remove the stems. Dry them well so they won't splatter like fireworks on 4th of July when they hit the oil.Grate the cheese if using. Or make this 15-Minute Chile con Queso Dip or Peanut Sauce for dipping. Blister. Toss the peppers in just enough oil to coat them. Heat a cast iron skillet over medium high heat, and add just a slick of oil to the surface.Once the skillet is hot, but not smoking, add the peppers. They'll sizzle, and after a minute, will make popping sounds. Lower the heat to medium, and turn the peppers as they blister.Don't be tempted to turn them too quickly, as they need the contact with the skillet to char.The surfaces of the peppers should blister and char quickly - no more than 10 minutes total for all sides of the peppers.
Tip: Toss the peppers in just enough oil to coat them before adding them to the hot pan.
Finish. Finish the peppers with sea salt and / or sesame seeds. Add the grated cheese on top, if using with the sea salt.
Serve. If not using grated cheese on top, serve with a dipping sauce such as a peanut sauce or melted cheese dip. I like to serve the peppers in the skillet to keep them warm.
Calories: 147.4kcal | Carbohydrates: 4.3g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Cholesterol: 12.6mg | Sodium: 669.7mg | Potassium: 292.9mg | Fiber: 3.2g | Sugar: 4.7g | Vitamin A: 1331.1IU | Vitamin C: 134.5mg | Calcium: 119.4mg | Iron: 0.4mg