The other night my husband and I went out with some friends to a local restaurant to unwind from our day and catch up. We all shared a few starters and among them were these shishito peppers. Completely simple in their presentation, blistered with a sprinkling of coarse salt, they were the star of the night because they had a very, very light heat with a nice char accented by the crystalline texture of the salt. Perfect finger food begging for another sip of your beverage.
Seeing shishito peppers at the farmer’s market, we nabbed them and recreated that starter. Enjoy!
Grilled Shishito Peppers
- 1/2 pound shishito peppers, washed and thoroughly dried
- 1 tablespoon olive oil
- Coarse salt, such as fleur de sel or kosher salt
- Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
- When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
- Return the peppers to the bowl, toss immediately with the salt, and serve.