Shishito peppers are so easy to prepare, either on the grill or in a hot, heavy-bottomed grill pan on the stovetop. Quick cooking over very high heat gives these thin-walled green peppers a pleasant char, and a little salt and lemon highlights their bright flavor. Fans of Spanish food will be reminded of padron peppers, a classic addition to a spread of tapas.
Here, you can use either fresh padrons or the Japanese shishitos, only one in ten of which has a spicy kick to it. Consider yourself warned.
Blistered Shishito Peppers
Serves 6, as a snack
Recipe by Elliott Shaffner
Total Cooking Time: 15 minutes
Active Cooking Time: 6 to 8 minutes
- 1 pound shishito or padron peppers, rinsed
- 2 tablespoons extra-virgin olive oil
- 2 generous pinches fine sea salt
- ¼ lemon
Preheat a grill or heat a grill pan over very high heat; the grill should be about 425°F.
In a bowl, season the peppers with the olive oil and 1 pinch of salt. Place the peppers directly on the grill or in the grill pan. Flip the peppers occasionally and pull them off when they are charred and blistered, 6 to 8 minutes.
Season the peppers with a second pinch of salt and a squeeze of lemon juice.