Blistered Shishito Peppers W/ Tangy Sour Cream
These local shishito peppers are mild, light, and extremely poppable, especially if you give them a quick “blister” or sear in a hot pan. Try this recipe with a little salt & pepper or tang it up with a quick and easy sour cream & orange sauce. Eat as a snack or as a side dish to tacos, beans & rice, or nachos.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 1 Tbsp vegetable oil
- 1 lb shishito peppers
- 1/3 cup sour cream
- 1 1/2 Tbsp orange juice
- 1/4 tsp salt
- Bring a large skillet / pan (12″ cast iron preferred) to high heat (nearly smokin’). Add a touch of oil (careful – it’s a hot pan!). Toss in peppers and cook ~ 2-3 minutes per side or until blistered (~ 5 minutes total).
- Don’t crowd the pan or it will steam instead of sear (you may need to cook in batches if your pan is too small). It’s tempting, but try not to stir the peppers until they develop the sear or “blister”.
- In a bowl combine sauce ingredients & stir. Toss peppers with sauce. It’s not the prettiest dish but it is awful tasty. Add salt to taste. Happy Eating! Beckie
Things In My Kitchen:
- Cast Iron Skillet from Smithey Ironware. This beautiful silky smooth polished cast iron is designed locally in my beautiful city of Charleston, SC by a friend.
- Cast iron skillet from Lodge – a more affordable version (albeit not as cool or smooth!) cast iron pan.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Shishito, Shishito Peppers, Vegetarian, Low Carb, Gluten Free, Cast Iron Cooking