Blistered Shishito Peppers
Shishito peppers, sautéed until blistered in spots and tossed with lemon juice and salt, are a popular Japanese bar food.
Servings 4 as an appetizer or first plate
Ingredients
- 6 to 8 ounces shishito peppers
- 1 to 2 tablespoons olive oil
- sea salt, preferably a flaky variety such as Maldon
- 2 teaspoons or so fresh lemon juice
Instructions
- Rinse peppers and pat them dry with a dish towel. Heat olive oil over medium-high flame in a large sauté pan. When the pan is quite hot, add peppers and toss to coat with oil. Season with a little sea salt. Cook, turning occasionally, until peppers are tender and blistered in spots, about 6 to 8 minutes.
- Transfer to a bowl and toss with a generous squeeze of lemon juice—maybe 2 teaspoons or so. Season with more sea salt, plate and serve.
Kitchen Notes
Where can I find shishito peppers? You can find shishito peppers at most Asian markets and in 8-ounce packages at Trader Joe's. They are also super easy to grow in your garden.