Blistered shishito peppers
Shishitos seared in a screaming-hot skillet until charred and slumped, then showered with flaky salt and lemon, Spanish pimientos de Padrón style.
- Prep
- 2 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 80 kcal
Ingredients
Method
Set a large cast-iron or heavy skillet over high heat to get very hot. Meanwhile, rinse the peppers and dry them thoroughly with a clean towel; wet peppers steam and spit.
Add 1 tbsp of the oil and half the peppers in a single layer. Cook, tossing only every 30 seconds or so, until blistered and blackened in spots and starting to soften and slump.
Tip them into a serving bowl and sprinkle generously with flaky salt while hot. Repeat with the remaining oil and peppers.
Salt the second batch, squeeze over a little lemon and serve right away. Eat them by the stem, and leave the stems behind.
Tips
- Don't crowd the pan. A single layer is what gives you charred blisters instead of soft, steamed peppers.
- About one in ten shishitos is noticeably hot, which is half the fun. Padrón peppers are the same game, a little more often.
- Your skillet will smoke a bit at this heat, so turn on the range hood before you start.
