Blistered shishito peppers

Several years ago, a colleague introduced me to shishito peppers. From the outside, these peppers look like any other chili pepper, but unlike chilies, these are not spicy! Since they don’t pack the heat, these peppers can be transformed and flavored various ways. My favorite is probably the simplest method, letting the peppers shine on their own. Looking for a healthy appetizer or snack? These will do just the trick, ready in 10 minutes and delectable as any other appetizer!

blistered shishito peppers (11)

blistered shishito peppers (4)

blistered shishito peppers (13)

Blistered shishito peppers
Serves 6
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Total Time
15 min
Total Time
15 min
39 calories
4 g
0 g
2 g
1 g
0 g
66 g
395 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
66g
Servings
6
Amount Per Serving
Calories 39
Calories from Fat 22
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 395mg
16%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 2g
Protein 1g
Vitamin A
36%
Vitamin C
123%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp sesame oil
  2. 3/4 lb shishito peppers
  3. 1 tsp Himalayan pink sea salt
  4. juice and zest of 1/2 lime
Instructions
  1. Heat oil in large saute pan over medium-high heat. Add the peppers when the oil is hot, making sure not to overcrowd the pan. Turn and flip the peppers to cook on all sides, cooking until softened and blistered, about 15 minutes. Season with pink salt. Add lime zest and juice, tossing to coat. Serve hot with lime wedges on the side.
beta
calories
39
fat
2g
protein
1g
carbs
4g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Exactly what are shishito peppers? They are a type of Japanese peppers that are thin and about finger-long. As they ripen, the peppers turn from green to red, but are picked while still green. It is said that one out of 10 peppers is spicy, but I’ve had several bunches where none were spicy.

Since shishito peppers are from Japan, they pair well with Asian flavors such as miso, togorashi, and a soy sauce based dressing. They are also delicious with just a hint of salt and lime juice and zest, which is what I have done in my recipe.

As the peppers cook, they expand. To prevent the peppers from exploding, you can poke a hole in the flesh. I have yet one to pop on me while cooking but if you want to be on the safe side, poke the holes prior.

blistered shishito peppers (1)

Shishito peppers are also excellent not only on the stove top but on the grill as well, giving it a nice charred flavor.  Experiment with these chilies, adding your own twist! Have leftovers? Add them to scrambled eggs or my upcoming post, quinoa salad with shishito peppers, corn, eggplant and watercress. 

blistered shishito peppers (12)

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

 

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2 Comments

  1. I never have cooked shishito peppers before.. they definitely are something I need to go out and buy to make now. Love how roasted, charred and delicious these look!

    • cma0425

      It’s addicting and healthy! Hope you enjoy them

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