Blistered Shishito Peppers Are an Addicting Snack

This recipe is perfect in its simplest form, but you can have fun with different finishes and dipping sauces. (Kary Osmond/TNS)

If you’re looking for a fun and exciting snack to put out, look no further. This treat is easy to prepare. I was introduced to these little green peppers, and now I can’t get enough of them. Warning: They are addictive.

Shishito peppers are an East Asian pepper variety. They’re picked green and their flavor is mellow and slightly sweet; however, 1 in 10 to 20 peppers will be spicy! That’s where the fun comes in.

You can cook them over the grill or on the stovetop. If you make them indoors, I suggest using a cast-iron pan, as it retains heat. The idea is to cook the peppers over very hot heat so they blacken, blister, and pop.

Shishito Peppers

Serves 4

• 1/2 pound shishito peppers
• 1 tablespoon vegetable oil
• Salt

Heat a cast-iron pan over medium-high heat. While it’s heating, place the peppers in a bowl with vegetable oil and toss.

Add peppers to the pan and cook, turning a few times until the skins have blackened and blistered, about 6 minutes in total.

Remove from heat and sprinkle with a good pinch of salt. Serve immediately.

Tasty Tips

Although this recipe is perfect in its simplest form, you can have fun with it by finishing the pepper with a spritz of lemon juice, serving them with a vegan aioli for dipping, or drizzling the blistered peppers with a touch of sesame oil and toasted sesame seeds.

To make these on the grill, I like to thread four to five peppers on skewers so they’re easier to flip and won’t fall through the grill.