Blistered Shishito Peppers
A quick and easy appetizer or side, blistered shishito peppers are sure to be a crowd-pleaser. These vibrant green peppers are not only visually appealing but also boast a tantalizing taste that keeps you coming back for more. Paired with either a creamy garlic aioli or a rich peanut sauce, they elevate the meal to new heights.
Shishito peppers have a mild, slightly sweet flavor. Each bite offers a subtle taste, reminiscent of green bell peppers, but with a twist. What sets them apart is their unpredictability—while most are mild, every so often, you'll encounter a pepper with a gentle kick of heat, adding an element of surprise. Their thin skin crisps beautifully when blistered, creating a nice textural contrast. To achieve that perfect blistered exterior, the peppers are coated in a little avocado oil and cooked over high heat in a skillet. This quick cooking method imparts a charred flavor to the peppers while retaining their natural crunchiness. Add a generous amount of flakey sea salt, lemon juice, and zest to enhance the flavor.
Accompanying these delectable peppers are two equally enticing sauces: garlic aioli and peanut sauce. The garlic aioli, with its creamy texture and pungent aroma, provides a cooling contrast to the peppers' heat. Its subtle garlic flavor complements the peppers without overpowering them, allowing their natural taste to shine through. On the other hand, the peanut sauce offers a rich, nutty undertone that matches the peppers' sweetness. Its velvety consistency coats each pepper, imparting a delicious lingering flavor.
As you take your first bite, the crunch of the blistered pepper gives way to a burst of flavor—a medley of sweet, smoky, and slightly spicy notes dance across your taste buds. The creamy aioli or peanut sauce adds a luxurious touch, tempering the heat and accentuating the peppers' natural sweetness.
Blistered Shishito Peppers
Ingredients
- 3 cups shishito peppers
- 1 tsp avocado oil
- flakey sea salt
- lemon juice and zest (optional)
Instructions
- 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, about 2 minutes. Add the peppers and let them cook, stirring occasionally, until they are tender with charred spots, about 8 to 10 minutes.
- Transfer the peppers to a serving plate. Add a generous amount of flakey sea salt. Spritz with lemon juice and a sprinkle of lemon zest. Serve with your favorite dip, I suggest garlic aioli or peanut sauce. Enjoy!
