Blistered Shishito Peppers

By • September 18, 2013 • 5 Comments

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Author Notes: This technique comes from Molly Wizenberg and Brandon Pettit, owners of Seattle's Delancey restaurant. They make theirs in a very very hot pizza oven, cooked in olive oil -- the oven is so hot that the peppers cook before the olive oil has time to burn! At home, you can easily use grapeseed oil or another oil with a high smoke point. They are addictive, and will cause you to anticipate shishito peppers in the late summer the way that many anticipate ramps, then berries, then tomatoes. I recommend salting recklessly.Marian Bull

Serves 2 to 4, as an appetizer

  • 1 pound shishito peppers, preferably with stem intact
  • Grapeseed oil (or another oil with a high smoke point)
  • Flaky salt
  • 1 lime, cut into wedges
  1. First, clean and dry your peppers well.
  2. Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don't overcrowd them. Don't stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides.
  3. Once they are "tender to the tooth", as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don't hold back. Add a squeeze of lime. Enjoy immediately.
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Astafford

2 months ago Alexandra Stafford

A friend just mailed me shishito peppers from her farmers' market in Philly. I have never been so excited to make something, but I'm scared bc if I screw this up there will be no more to play with. I'll report back.

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about 1 year ago junglechef

We had a surprisingly large crop of Shishitos this year from our gardens here at the eastern edge of the Willamette Valley in Oregon. We're at 1150 feet of elevation and it has to a REALLY hot summer for our peppers to thrive, but this year they did. AND, I was able to utilize this method, using an antique cast iron skillet, several times in the past weeks.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

So happy to hear it!

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about 1 year ago cucina di mammina

I love this recipe! In Italy my family would roast sweet bell peppers and long green peppers (cubanelles) in the very hot bread and pizza stone ovens. The flavor levels achieved are hard to match in a traditional stove. I will be trying this one very soon, thanks for sharing!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Hope you enjoy them!