Blistered Shishito Peppers
Add This Easy Tasty 10 Minute Recipe To Your Next Dinner
These Blistered Shishito Peppers are so quick to make for that extra side for dinner or for an appetizer. These little green gems are quite seasonal and you may be able to catch them in your local grocery store this fall. Pick up a large bag of them with some fresh lemons, vegan butter, fresh garlic, sea salt, black pepper and red pepper flakes and your set. This is a delicious add on to any meal you can cook anywhere. So set up the grill or fire with a cast iron skillet and enjoy some out door cooking. Fun for the whole family.
The first time I had these shishito peppers was back in Sarasota Florida. I had a friend tell me how wonderful they were. I found them at Trader Joe’s and at Whole Foods. They are becoming so popular now that you can find them at most grocers. My friend Lorraine in Kalispell Montana gave me this big bag from her garden. They were even more amazing when they are fresh out of the garden. We have so enjoyed them and I knew just what to make for this weeks post. Thank you Lorraine!
These Blistered Shishito Peppers are not very spicy. Only one in ten are a little spicy. You may have some rip red ones and they are just as good as the green ones. So throw those red ones in there for some extra color to your dish.
How To Make Blistered Shishito Peppers
These shishito peppers look so crisp and green but they do need to be washed. Make sure to pat them dry. When you put them in cast iron skillet in the hot oil they spit grease everywhere when they are wet. It’s good to have a grease screen to put over the frying pan if you have one.
If you have a cast iron skillet they work really well for this recipe. If not, then use a really good non-stick frying pan. You want to put enough vegan butter to cover the bottom of the frying pan. I use about three to four tablespoons. It all depends on the size of your skillet. I add about a quarter teaspoon of salt to the butter before adding the peppers. This gives a little more added flavor. Brown the butter and then add the peppers. When adding the peppers you want to have enough space in the frying pan to have enough room for the peppers to cover the surface of the pan. That way they can blister on the surface from the hot heat.
Next your going roast them until blistered on both sides. Towards the end add the black pepper and more sea salt.
The cast iron pan is so hot that you want to have a dish ready to put the Blistered Shishito Peppers in so that they don’t burn. Plus, this helps with the garlic as well. At the very end add the minced garlic and toss it around with the shishito peppers. Don’t let it sit in there. Transfer it right away to your serving dish. The garlic will burn very fast if you leave it in there too long. Serve hot with a good add on of fresh squeezed lemon juice and hot red pepper flakes if desired.
Cooking Blistered Shishito Peppers Outdoors
Cooking Blistered Shishito Peppers outdoors is really easy in a cast iron skillet. Timing is everything so make sure you allow about 8 to 10 minutes for preparing the shishito peppers. First put your skillet on the grill or above the fire for a good 5 to 7 minutes before adding the shishito peppers. You want the skillet to be nice and hot. Then just follow the cooking directions as you would for the stove top. Make sure you have something to put the peppers in when they are done. Don’t just eat them out of the skillet. It is so hot that they will continue to burn and so will the garlic.
This is such a fun dish to make. I hope you like these Blistered Shishito Peppers are must as we do. Enjoy!
Blistered Shishito Peppers
Equipment
- 1 Large cast iron skillet
- 1 Spatula
- 1 Cutting knife
- 1 Cutting board
Ingredients
Blistered Shishito Peppers
- Enough Shishito Peppers To Cover The Bottom Of The Skillet
- 3 to 4 Tbsp Vegan Butter, or Olive Oil
- ¼ tsp Sea Salt
- 3 medium Cloves of Garlic
- Black Pepper
- 1 Large Wedge of Fresh Lemon, squeeze over the shishito peppers
Instructions
Clean the Shishito Peppers
- Wash the shishito peppers under cool water to clean them. Pat them dry with paper towels when done. Set aside until ready to cook.
Prep For Cooking Shishito Peppers
- Mince the garlic and cut the lemon wedge. Set aside
- Get a serving dish to transfer the Blistered Shishito Peppers in when done.
Cooking The Blistered Shishito Peppers
- Heat the cast iron skillet (or non stick skillet) to medium high heat. After it is heated add the vegan butter and ¼ teaspoon of sea salt. Brown the butter and add the shishito peppers. (Use a grease screen over your pan if you have one.) They should take about 3 to 4 minutes per side. If they look as if they are burning then turn down the heat a little. Add the black pepper and sea salt to taste.
- When they are done add the fresh minced garlic. Toss around for about 10 seconds. Then transfer to the serving dish. Squeeze the lemon over the Blistered Shishito Peppers and add hot pepper flakes if desired. Serve while hot.
- Enjoy!