Blistered Shishito Peppers
By: Eleni Saltas
Blistered shishito peppers have become my favorite garden snack of 2021. Use fresh or store bought peppers, and simply season with a drizzle of olive oil, honey, and salt, and then fry until nicely charred.
- 8 ounces (about 40 or so shishito peppers)
- 1 tablespoon honey
- 2 teaspoons extra virgin olive oil
- 2 cloves of garlic, minced
- Sea salt, to taste
- Lemon, if desired
Step by Step Instructions
Rinse and pat the peppers dry. Transfer to a bowl and toss the shishito peppers with olive oil, honey and a dash of salt until well coated. By oiling the peppers before, it allows the peppers to get coated well into the crevices.
Heat a fry pan or cast iron to medium heat. Add the peppers to the pan and allow them to cook for 8-10 minutes, stirring every couple of minutes until they begin to blister.
Add the garlic to the pan, and stir with the peppers another 1-2 minutes, keeping an eye on the garlic so It doesn’t burn.
Transfer to a serving plate, and sprinkle with a generous amount of sea salt and a squeeze of lemon, if desired. Enjoy!