By Chef Linda
Shishito peppers have become increasingly popular and once you try this simple recipe, you’ll know why. Mildly sweet and fun to eat, a pound of shishito should only yield two or three peppers that have a bit of a spicy kick. With virtually no preparation and taking only minutes to cook, these thin-skinned, shiny-green little beauties make the perfect snack or appetizer. A hot pan or grill gives them the perfect smoky char and with little more than salt and lime, you might be tempted to eat a barrel-full, but don’t: sharing is much more fun!
Blistered Shishito Peppers
Try Chef Linda's easy recipe for blistered shishito peppers. They're the perfect starter for any meal or party. Low cost and low effort...it doesn't get any easier than that!
Ingredients
- 1 lb shishito peppers, washed and thoroughly dried
- 1 tbsp olive oil
- 1 tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- Juice from one lime or lemon
- 1 tbsp sesame seeds, for garnish
Instructions
- Heat olive oil in a large heavy skillet over medium-high heat. Arrange peppers in an even layer on the skillet. Cook the peppers, turning occasionally, until they charred and blistered, about 8 minutes total. In the last couple of minutes of cooking, drizzle tamari and toasted sesame oil on peppers. Remove from heat. Spritz with the lime juice and taste. Transfer to a large plate and garnish with sesame seeds. Serve immediately. Peppers can also be grilled outside on a grill pan
