These Blistered Shishito Peppers are our go-to snack these days when we are wanting a bit of kick and saltiness. Almost reminding me of a good bowl of popcorn or edamame, these shishitos deliver a mild spicy, salty punch and can be used as a quick snack or incorporated into your main dish.
When Andrew and I first discovered shishitos in our Rowland’s Row CSA (Community Supported Agriculture) box, we were thrilled to be getting some new ingredients that could be used in our everyday lives and as a quick snack.
These babies are good. They are easy to prepare. As equally quick to blister and can be found almost anywhere these days.
I really love the hit of naturally occurring spice and have found that a hint of lemon juice really brightens things up. I prefer to toss them in olive oil with salt and pepper before transferring them to the sheet pan – this way ensures you get flavor ALL THE WAY AROUND. Add the lemon juice right after being blistered for pure perfection.
As my homegirl, Ina, would say: “how easy is that?”.
Here’s the recipe for your next snack:
Blistered Shishito Peppers
Blistered Shishito Peppers deliver a mild spicy punch - whether used as a quick snack or incorporated into your main dish - there a go-to and easy to do.
- 1 Pint Shishito Peppers
- 1 Tbsp Olive Oil
- Lemon Juice
Preheat oven to 425ºF
Toss shishitos with olive oil, salt, and pepper. Arrange on baking sheet. Bake until blistered, about 20 minutes.
Remove from oven. Squeeze a bit of lemon juice and another pinch of salt.