Blistered Shishito Peppers
Quick and easy recipe for blistered shishito peppers that are smoky, savory, and low in calories, perfect as an appetizer, side dish, or snack.
Ingredients
For the Peppers
- 1 pound Shishito Peppers Adds a unique flavor and texture, perfect for blistering.
- 2 tablespoons Extra-Virgin Olive Oil Enhances crispness and flavor, while being heart-healthy.
- 1/2 whole Lemon, sliced Brightens the dish with acidity, balancing the pepper's sweetness.
- to taste teaspoons Kosher or Flavored Salts Heightens overall flavor, ensuring every bite is delicious.
Instructions
Preparation
- Wash and dry the shishito peppers thoroughly to ensure they blister nicely.
- Slice half a lemon into wedges, giving your dish a fresh zing.
- Gather your olive oil and desired salts, setting everything within reach for an effortless cooking experience.
Cooking
- In a large skillet or air fryer, heat over medium-high heat (around 400°F or 200°C).
- Add olive oil and swish it around the pan until it glistens.
- Once the oil is hot, carefully add the shishito peppers in a single layer.
- Cook for about 5-7 minutes, shaking the pan occasionally, until the skins are blistered and darkened.
- Use the lemon slices for the last couple of minutes, letting them char slightly for added flavor.
Serving
- Remove from heat, and sprinkle with your chosen salt.
- Transfer to a serving plate and garnish with the charred lemon slices for a pop of color.
- Enjoy warm as a delightful snack or side dish, and watch your family dive in!
Notes
For extra flavor, use flavored salts. Do not overcrowd the pan for best blistering results. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months.