This may be the simplest recipe I’ve ever posted, but just because it is simple doesn’t mean it isn’t good!
I had blistered and salted Shishito peppers for the first time a year or so ago at a bar that was serving them as a bar nibble. I’ve been wanting to grow them ever since.
As usual was I traveling when it is seed starting time, and though I had the packet of seeds, I didn’t have a way to nurture them during my absence, so I was resigned to waiting until next year to have a go.
Imagine my excitement when I spotted them as starts along with the ubiquitous bell peppers and jalapenos! I bought a couple plants, took them home and, fail.
In my excitement I put them out too early and they succumbed to a late frost. So back I went and purchased two more. One of the frost damaged plants still showed weak signs of life so I moved it to another area, put it in the ground and forgot about it.
They started bearing a few weeks ago, so this post is really the third time I’ve made them. Even the “runt” is producing bright green crispy fruits.
A little about the pepper – it is a east-Asian variety that grow between 2 and 4 inches long, is thin walled and relatively mild. That is, most of them are mild. A few can be rather hot, but not unbearable. They blister and crack in no time and when finished with a flaky salt, such as Maldon, make an excellent summer appetizer. so that’s what I did!
Blistered Shishito Peppers with Salt
2 Teaspoons oil – use whatever you have on hand, olive oil, rapeseed, peanut, or even an animal fat
15-20 Shishito peppers
Pinch of flaky sea salt for sprinkling
- Pierce each pepper with a sharp knife to prevent it from exploding when steam builds up inside
- In a heavy pan (I used cast iron) over medium-high heat, heat the oil until hot but not smoking
- Add the pepper in a single layer, toss to coat with oil and cook, turning frequently until the peppers start to blister – about 3-5 minutes
- Continue cooking until desired level of blistering and char is achieved – another 1 -2 minutes
- Remove from heat, and using tongs carefully move hot peppers to serving dish, sprinkle with sea salt and serve immediately
These come together so quickly they are perfect after a hard days work or when friends pop in. A nearly perfect nibble that even have a built in handle!
Until next time, Eat Well and Keep Digging!
July 31, 2015
They must be a bit like Padron peppers then – especially in that the odd one or two are hot whilst most are mild. Are you growing any other chillis this year?
July 31, 2015
Quite similar to Padron Mark, both in heat aspect and preparation. I do have some sweet peppers – Giant Marconi and pimiento, as well as some banana peppers and some habanero. The sweet peppers are doing OK not great and it is too early for the habeneros.