Blistered Shishito Peppers with Sea Salt and Lemon
Raise your hand if you think shishito peppers are everywhere right now. Oh, just me? Maybe it’s because I was only recently introduced to the sweet and sometimes-spicy pepper and now I feel as if I am seeing them everywhere- on restaurant menus, at the farmer’s market, and at Asian markets. They are an interesting pepper because when you eat them you play a game of Russian roulette: one in ten peppers are spicy and the rest are sweet. They are often served blistered as in the recipe here and they could not be easier to make. I just top them with a little sea salt and lemon juice and voila you’ve got a starter or a snack.
2 tablespoons extra-virgin olive oil
6 ounces shishito peppers
¼ teaspoon flaky sea salt
Juice from ½ medium lemon
Heat a large cast-iron skillet or other heavy bottom sauté pan over medium-high heat, add olive oil and heat through so the oil is very hot but not yet smoking. Add the peppers and sauté turning occasionally until tender and blistered on all sides, about 3 minutes.
Remove from heat and add to a serving dish. Season with salt and lemon juice then serve immediately.
Serves 2 as an appetizer or side.