Appetizers & Starters

Charred Shishito Peppers

Name: Charred Shishito Peppers
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz Shishito peppers; 1 tbsp Avocado oil or Grapeseed oil; 0.5 tsp Maldon flaky sea salt; 1 piece Fresh lemon wedge; 1 tsp Toasted sesame oil (optional)

These vibrant green shishito peppers are quickly seared in a screaming-hot pan until their skins are beautifully blistered and tender. It is the ultimate culinary game of 'Russian Roulette,' as roughly one in every ten peppers packs a surprising punch of heat amidst the mild, smoky flavor.

Prep

Cook

Serves

Calories

85kcal

Qty	Ingredient
8 oz 225 g	Shishito peppers
1 tbsp 15 ml	Avocado oil or Grapeseed oil
0.5 tsp 3 g	Maldon flaky sea salt
1 piece 1 piece	Fresh lemon wedge
1 tsp 5 ml	Toasted sesame oil (optional)

How to Make Charred Shishito Peppers

Step 1. Rinse the shishito peppers and pat them completely dry with a paper towel. Moisture is the enemy of a good char.

Step 2. Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to get very hot, almost to the point of smoking.

Step 3. Add the avocado oil to the pan and swirl to coat the surface evenly.

Step 4. Carefully add the peppers to the pan in a single layer. Let them sit undisturbed for 2 minutes to achieve a deep, dark char on one side.

Step 5. Use tongs or a spatula to toss the peppers and continue cooking for another 2 to 3 minutes until the skins are blistered and white-ish in spots, and the peppers have slightly collapsed.

Step 6. Remove the pan from the heat. Drizzle with sesame oil if using, and immediately sprinkle with flaky sea salt.

Step 7. Transfer to a serving platter and finish with a squeeze of fresh lemon juice before serving warm.

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Ensure the peppers are bone-dry before they hit the oil to prevent dangerous splattering.
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A cast-iron skillet is the best tool for this job because it retains high heat better than stainless steel.
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Don't overcrowd the pan; if making a double batch, cook the peppers in two stages to maintain the sear.
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If you want an extra flavor kick, toss the charred peppers with a teaspoon of soy sauce or furikake seasoning.