Blistered Shishito Peppers
1 pint (about 2 cups) Shishito Peppers, washed and let dry
1 tablespoon extra-virgin olive oil
Sea salt, to taste
- Freshly grated parmesan and a squeeze of lemon
- A drizzle of sesame oil and soy sauce
- A drizzle of Japanese Ponzu sauce and a sprinkle of Togarashi (Japanese pepper blend).
Heat oil in large skillet over medium-high heat and add peppers. Cook until they begin to blister on all sides, tossing occasionally. Season with salt (or other seasonings). Serve hot.
On the grill
Set grill on medium-high heat. Meanwhile, toss peppers with olive oil. Place in a single layer on grill, leaving grill uncovered until they’re blistered on all sides, turning them occasionally. Season with salt (or other seasonings).
In the oven
Preheat the oven to 450 degrees. Meanwhile, line baking sheet with aluminum foil, and toss peppers with olive oil. Roast 15-20 minutes until they begin to blister, tossing halfway through. Season with salt (or other seasonings).