Blistered Shishito Peppers
Ingredients
1 pint (about 2 cups) Shishito Peppers, washed and let dry
1 tablespoon extra-virgin olive oil
Sea salt, to taste
Seasoning variations
- Freshly grated parmesan and a squeeze of lemon
- A drizzle of sesame oil and soy sauce
- A drizzle of Japanese Ponzu sauce and a sprinkle of Togarashi (Japanese pepper blend).
Steps
Stove top
Heat oil in a large skillet over medium-high heat and add the peppers. Cook until they being to blister on all sides, tossing occasionally. Season with salt (or other seasonings). Serve hot.
On the grill
Set the grill on medium-high heat. Meanwhile, toss the peppers with olive oil. Place the peppers on a single layer on the grill, and grill uncovered until they’re blistered on all sides, turning them occasionally. Season with salt (or other seasonings).
In the oven
Preheat the oven to 450F. Meanwhile, line a baking sheet with aluminum foil, and toss the peppers with olive oil. Roast for 15-20 minutes until they begin to blister, tossing half way through. Season with salt (or other seasonings).