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Blistered Shishito Peppers
A super delicious and highly addictive appetizer or side dish that's ready in just 5 minutes. Once you have one, you will want the whole bowl to yourself.
Course
Appetizer, Side
Cuisine
Japanese
Cook Time
5
minutes
minutes
Total Time
5
minutes
minutes
Calories
71
kcal
Author
Justin McChesney-Wachs
Ingredients
6
oz
shishito peppers
or any amount that will fit in the skillet
2
tsp
canola oil
(or similar cooking oil)
kosher salt or other flaky salt
Instructions
Heat a 12" cast iron skillet over high heat until it is smoking hot.
In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil and toss until they are well coated.
Cook the shishito peppers in the cast iron skillet for 3 to 5 minutes, stirring frequently until they blister and turn dark brown in places.
Season the peppers with flaky kosher and or Molden Salt.
Notes
If cooking large quantities, it's best to cook in batches so the peppers are in direct contact with the hot skillet.
Nutrition
Calories:
71
kcal
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.03
g