Blistered Shishito Peppers

By: Eleni Saltas

Blistered shishito peppers have become our family go-to garden snack. Every year, my mom insists that I plant shishito peppers in our garden, and I of course oblige and not only plant but cook them up for her. It’s a win win because I love them just as much. I prepare the shishito peppers by first drizzling the peppers with olive oil, honey, and a sprinkle of salt. Then, they are fried until they develop a nice charred color and flavor.

Prep Time:

5min

Total Time:

10 min

Servings:

2

Good For:

Meze/Appetizer

Ingredients

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

Step 1

Rinse and pat the peppers dry. Transfer to a bowl and toss with olive oil, honey, and a dash of salt until well coated.

Step 2

Heat a large skillet or frying pan over medium heat. Add the peppers in a single layer to the pan and allow them to cook for 3-5 minutes undisturbed. Be careful as the peppers may splatter. Use tongs and flip the peppers to the other side and cook for an additional 3-5 minutes until they are evenly blistered.
Add the garlic and stir with the peppers for an additional 1-2 minutes.

Step 3

Transfer to a serving plate and sprinkle the blistered shishito peppers with a generous amount of sea salt and a squeeze of lemon if desired. Enjoy!