Blistered Shishito Peppers
These small, thin-skinned peppers transform with high heat. The secret is to let them sit undisturbed long enough to scorch before turning, capturing a smoky edge that balances their mild, grassy flavor.
The hotter the pan, the better the sear.
Do not overcrowd the pan, or the peppers will steam instead of charring. Use a heavy-duty skillet that can handle high heat without warping.
- Cast iron or carbon steel skillet
- Tongs
What goes in.
- 8 ozfresh shishito peppers, washed and thoroughly dried
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspflaky sea salt
- 1lime wedge
Controlled abandonment
Once the peppers hit the smoking oil, leave them alone for at least 90 seconds. If you move them too early, you lose the blistered skin that gives them their distinct smoky finish.
The method.
Heat the pan
Place your skillet over high heat. Let it get hot enough that a drop of water dances and evaporates instantly.
Coat the peppers
Toss the dried peppers with the oil in a bowl until they are lightly coated. Do not add oil directly to the pan, as it can cause excessive smoking.
Sear
Drop the peppers into the pan in a single layer. Let them sear undisturbed until the bottom side is mottled with charred black spots, about 1 to 2 minutes.
Finish
Flip and sear the other side. Once both sides are blistered and the peppers have softened, remove them from the heat immediately.
Season
Transfer to a plate, sprinkle generously with sea salt, and squeeze the lime wedge over the top.
Other turns to take.
Miso-Glazed
Whisk a teaspoon of white miso with a splash of rice vinegar and toss with the peppers immediately after removing from the heat.
Garlicky
Toss in a smashed clove of garlic during the final 30 seconds of searing to infuse the oil without burning the garlic.
When it doesn't go to plan.
Always pat the peppers completely dry after washing; residual water prevents the skin from blistering.
The stem is edible and serves as a handle; just pull it out of your mouth after you've eaten the pepper.
Expect a rare spicy pepper in the batch—it's part of the game.
The ones that keep coming up.
Are they really that spicy?
Most are mild, but about one in every ten peppers contains a significant amount of heat. There is no visual way to tell which ones are spicy until you bite into them.
Can I cook these on a grill?
Yes. Place them in a grill basket over direct high heat, tossing occasionally until charred.
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