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Cast Iron Blistered Shishito Peppers

Green Shishito Peppers blistered with dark sear marks in a cast iron pan.
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EatSimpleFood.com

These local shishito peppers are mild, light, and extremely poppable, especially if you give them a quick "blister" or sear in a hot pan.

Ingredients

Units Scale
  • 1 Tbsp vegetable oil
  • 1 lb shishito peppers
  • salt
  • pepper

Instructions

  • 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!).  
  • Add peppers to the pan in a single layer and a pinch of salt and cook ~ 2-3 minutes per side or until blistered (~ 5-7 minutes total). You may need to turn down the heat once the peppers are in the pan if it's burning instead of blistering.
  • 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 don't stir the peppers until they develop the sear or "blister".
  • Add salt to taste.  Happy Eating!  Beckie

Notes

Once the peppers are in the pan, you may need to turn down the heat.  You want them dark and blistered but that does not mean the whole pepper should taste burnt.