Blistered shishito peppers is the kind of appetizer I'd only ever eaten in a restaurant, and lately they are popping up on every menu in Brooklyn. Each time my husband and I saw it on a menu, we ordered it because it seemed like a special treat that we couldn't make at home…until recently when I saw the peppers in my local grocery store and realized I could recreate the dish at home. So I bought a package, took them home, and started experimenting.
I started by throwing them in an oiled pan, and sautéed them, but didn't get that crisp exterior all of the restaurant versions had. So I broke out my creme brûlée torch and started firing them while they were in the pan, spending time on each pepper, broiling each one until they were scorched on all sides. Finally, I got the consistency I was looking for! Then all I did was finish them with lime juice and a heavy sprinkle of salt. They were so easy and quick to make that it's crazy that we didn't make them at home earlier.
If you don't have a creme brûlée torch you could either sauté them in a cast iron pan until they blister, or put them under the broiler.
Blistered Shishito Peppers with Salt and Lime
- Shishito Peppers
- 2 Tbsp of oil
- Juice of one lime
Heat oil in pan over medium-high heat. Cook peppers, turning occasionally, then broil each one with torch on each side. Remove from heat, finish with juice of one lime and salt. Serve immediately.
They make a great healthy snack or an appetizer that you can serve to friends with cocktails outside when the weather starts getting nice. Enjoy!!
(all photos, jamie grill photography)