Blistered Shishito Peppers make simple, great tapas. Shishito peppers are similar to the Padron peppers used in Spain for a popular tapas. The peppers are mostly sweet, and blistering them brings out the best. Be warned — about one out of every ten is spicier than the rest. About as spicy as a mild jalapeno. There is no way to tell until you bite in to it!
There really isn’t a recipe here — just a method. Heat a heavy bottomed pan over medium high heat for about 10 minutes — you want the pan hot. While the pan is heating, wash and pat dry your peppers. Place them in a bowl and drizzle with enough olive oil to coat all the peppers when tossed. You want a light coat of oil on each of the peppers. When the pan is ready, add the peppers and let them sit for at least a minute.
Stir the peppers every 1 – 2 minutes to be sure they cook evenly. Cook until the peppers are tender and showing blisters and charred spots and peppers are. It should take about 10 minutes, give or take. Move to a serving plate and sprinkle generously with flaky salt. Eat while warm.
Blistered shishito peppers are like potato chips — you can’t have just one!
Blistered Shishito Peppers
Ingredients
- Shishito peppers — however many you have
- Enough olive oil to lightly coat
- Flaky salt like sea salt
Instructions
- Heat a heavy bottomed pan over medium high heat for about 10 minutes — you want the pan hot
- While the pan is heating, wash and pat dry your peppers
- Place them in a bowl and drizzle with enough olive oil to coat all the peppers when tossed. You want a light coat of oil on each of the peppers
- When the pan is ready, add the peppers and let them sit for at least a minute.
- Stir the peppers every 1 – 2 minutes to be sure they cook evenly.
- Cook until the peppers are tender and showing blisters and charred spots and peppers are. It should take about 10 minutes, give or take.
- Move to a serving plate and sprinkle generously with flaky salt
- Eat while warm.