Has anyone else noticed the crazy of shishito peppers lately? I have started to see the bagged shishito peppers in my store more often, but I didn’t quite understand what the craze was simply because I hadn’t tried them for myself yet. Lo and behold, I did finally try them, and I made them again the next week because they were SO tasty! And all you need is oil, salt, and pepper. Oil your pan, get it piping hot, add in the peppers, leave them alone so they blister up beautifully. Then salt & pepper to finish, and either eat as is, or dip them in some ranch! Frankie doesn’t like how seedy they are, but I think they’re super tasty! A great vegetarian option for an appetizer for parties too!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Blistered Shishito Peppers
- 1 bag of shishito peppers
- 1 tablespoon oil
- Salt & Pepper to taste
- Dipping Sauce: Ranch Dressing, Southwest Chipotle Dressing…your preference!
- In a cast iron skillet or a pan with taller sides, add your oil over medium high heat. Wait 1 minute, then add the entire bag of shishito peppers.
- Cook until blistered all over (just about 5 minutes total), stirring occasionally, then pull off the heat and onto a plate with a paper towel, then add to your appetizer plate with a small dish for dipping! Enjoy!