Blistered Shishito Peppers

By Marian Bull
September 18, 2013
5 Comments


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Vegetable|5 Ingredients or Fewer|Summer|Vegan|Vegetarian|Hors D'Oeuvre|Snack|Appetizer

Reviews (5) Questions (2)

5 Comments

Alexandra S. September 18, 2014
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.
 
junglechef September 29, 2013
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.
 
Author Comment
Marian B. September 29, 2013
So happy to hear it!
 
cucina D. September 20, 2013
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!
 
Author Comment
Marian B. September 20, 2013
Hope you enjoy them!