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.
Serves:
Ingredients
- 8ozshishito peppers
- 2tspextra-virgin olive oilor avocado oil
- Lemon wedgeoptional
- Saltpreferably flaky sea salt or kosher salt, to taste
Instructions
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Rinse and pat the peppers dry on a clean tea towel.
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Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
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Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact.
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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.
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Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste.
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Serve with a little bowl on the side for the pepper stems.
Nutrition
- Calories:Â 33.26kcal
- Fat:Â 2.37g
- Saturated Fat:Â 0.35g
- Monounsaturated Fat:Â 1.65g
- Polyunsaturated Fat:Â 0.28g
- Carbohydrates:Â 3.28g
- Fiber:Â 1.16g
- Sugar:Â 1.54g
- Protein:Â 0.56g
- Sodium:Â 153.36mg
- Calcium:Â 7.61mg
- Potassium:Â 108.94mg
- Iron:Â 0.25mg
- Vitamin A: 10.28µg
- Vitamin C:Â 49.30mg
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