Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 ounces shishito peppers
- 2 teaspoons lemon zest
- 2 teaspoons flaky salt
Instructions
- Heat the oil: Place a large skillet over high heat and add the extra-virgin olive oil. Let it heat until it becomes glistening hot, which will help to blister the peppers quickly without sticking.
- Cook the peppers: Add the shishito peppers to the hot skillet in a single layer. Allow them to cook undisturbed for about 2 minutes until they start to blister and char on one side.
- Turn the peppers: Using tongs, carefully turn the peppers over to blister the other side. Continue cooking for an additional 2-3 minutes, or until the peppers are softened and evenly blistered all over.
- Season and serve: Transfer the cooked peppers to a serving plate. Sprinkle the lemon zest and flaky salt evenly over the top and serve while warm for the best flavor and texture.
Notes
- Shishito peppers are generally mild, but occasionally a spicy one appears, adding a fun surprise to the dish.
- Make sure the skillet is hot before adding the peppers to achieve a good blister and prevent sticking.
- Serve immediately for the best flavor and texture.
- Flaky salt can be substituted with sea salt if unavailable.
- Pair this dish with cocktails or as a side to grilled meats or seafood for a tasty appetizer.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-American
