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Blistered Shishito Peppers Recipe
Course:
Vegetable
Cuisine:
American
Keyword:
blistered shishitos, roasted shishito peppers, shishito peppers
Prep Time:
5
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
13
minutes
minutes
Servings:
4
servings
Calories:
55
kcal
Author:
Platings and Pairings
These Blistered Shishito Peppers are the perfect finger food. They're so easy to make too. Lightly seasoned and slightly smoky, you'll find that most are mild... one out of every ten might surprise you.
Print Recipe
Ingredients
1/2
pound
shishito peppers
washed and thoroughly dried
1
Tablespoon
olive oil
1/4
teaspoon
togarashi
optional
Coarse sea salt
such as fleur de sel or Maldon
1
lemon
cut into wedges
Instructions
Place the peppers in a medium bowl and toss with olive oil; set aside.
On the Stove:
Heat a large heavy skillet over medium-high heat.
When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.
On the Grill:
Preheat your grill to medium-high heat.
When the grill is hot, arrange the peppers in a single layer in a grill basket. (Alternatively, you can thread the peppers on skewers.)
Grill the peppers, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.
Notes
Togarashi is available in most Asian markets or
online
.
Nutrition
Calories:
55
kcal
|
Carbohydrates:
6
g
|
Fat:
3
g
|
Sodium:
4
mg
|
Potassium:
177
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
650
IU
|
Vitamin C:
81.6
mg
|
Calcium:
14
mg
|
Iron:
0.3
mg