How To Make Blistered Shishito Peppers
Blistered shishito peppers are simply addicting. Squeeze a lemon wedge over the charred peppers and sprinkle some salt, you’ll have a tasty appetizer.
Rinse and pat the peppers dry on a clean tea towel.
Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact.
Add the peppers and let them cook, stirring every minute or so, for about 8 to 12 minutes until they are tender with charred spots.
Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste.
Serve with a little bowl on the side for the pepper stems.
- Calories: 33.26kcal
- Fat: 2.37g
- Saturated Fat: 0.35g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 3.28g
- Fiber: 1.16g
- Sugar: 1.54g
- Protein: 0.56g
- Sodium: 153.36mg
- Calcium: 7.61mg
- Potassium: 108.94mg
- Iron: 0.25mg
- Vitamin A: 10.28µg
- Vitamin C: 49.30mg
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