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!