Blistered Shishito Peppers
Blistering shishito peppers is a matter of high heat and stillness. You need a dry, ripping hot skillet and just enough oil to coat the skins, allowing them to char and collapse in minutes without turning into mush.
Wait for the smoke
Your pan must be genuinely hot before the peppers hit the surface. If you don't see a faint wisp of smoke, you are steaming them, not blistering them.
- Cast iron or carbon steel skillet
- Tongs
What goes in.
- 8 ozshishito peppers, washed and dried thoroughly
- 1 tbspneutral oil like grapeseed or avocado
- 1 tspflaky sea salt
- 1lemon, cut into wedges
Patience under fire
Once the peppers are in the pan, resist the urge to move them immediately. Let them sit until the skin puffs and turns dark brown, then flip them once.
The method.
Heat the pan
Place a cast iron skillet over high heat. Let it warm for at least 3 minutes until very hot.
Coat the peppers
In a bowl, toss the dry peppers with the oil until they are lightly and evenly coated.
Char the skins
Dump the peppers into the hot skillet in a single layer. Leave them untouched for 2 minutes, or until the bottom side shows significant brown blisters.
Flip and finish
Toss the peppers with tongs and cook for another 2 minutes. They should be wilted and charred in spots but still hold their shape.
Season
Transfer to a plate immediately. Sprinkle with flaky salt and squeeze fresh lemon juice over the top while they are steaming.
Other turns to take.
Soy-Glazed
Toss with a teaspoon of soy sauce and a dash of toasted sesame oil immediately after taking them off the heat.
Garlicky
Add two smashed garlic cloves to the pan during the final minute of cooking.
When it doesn't go to plan.
Always pat the peppers dry with a towel; excess water causes splattering and prevents a good char.
Keep the stems on; they serve as convenient handles for eating.
Be aware that about one in ten shishitos carries a surprising amount of heat.
The ones that keep coming up.
Can I use butter instead of oil?
Butter will burn long before the peppers develop their signature char. Stick to oils with a high smoke point.
Are the seeds edible?
Yes, everything from the stem down is edible.
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