A question about a recipe: Blistered Shishito Peppers

I have a question about the recipe "Blistered Shishito Peppers" from Marian Bull. Hello - how much oil do you need? How long do they usually take to be tender?

  • Posted by: Sascha
  • November 16, 2013
  • 968 views
  • 4 Comments
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Recipe question for: Blistered Shishito Peppers

4 Comments

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Trena Heinrich
Trena Heinrich November 17, 2013

Sascha - I make these all the time using padron peppers that I grow in my garden. Place a frying pan over medium high heat, when heated add 2 Tablespoons olive oil. Fry until black and blistered, approximately 3-5 minutes, on each side. Sprinkle generously with sea salt. Enjoy!

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QueenSashy
QueenSashy November 17, 2013

The amount of oil will depend on the size of your pan, but you basically want enough oil to coat the pan generously.

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BoulderGalinTokyo
BoulderGalinTokyo November 18, 2013

We cook shishito peppers for about 7 months of the year ( just 2 plants in the garden). We are not a fan of the blistered or burnt taste so we cook our peppers until they are softened but still bright green (will continue to cook some after removing from the heat.) I guess that makes it about 'half raw', which is one of the advantages of shishito. Salt and oil as Trena and QueenSashy say.

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dymnyno
dymnyno November 18, 2013

I use a generous coating of olive oil and throw in the peppers and continue shaking until the peppers blister but before they blacken. I hand pick the smallest peppers that I can find and hope for ones that are not too too hot(it's a gamble). Season with a sprinkle of sea salt.

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