Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 ounces shishito peppers
- 2 teaspoons lemon zest
- 2 teaspoons flaky salt
Instructions
- Heat the oil: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over high heat until the oil is glistening and hot enough to blister the peppers.
- Cook the peppers: Add the shishito peppers in a single layer to the skillet. Let them cook undisturbed for about 2 minutes until they start to blister and char.
- Turn the peppers: Using tongs, carefully turn each pepper to ensure even blistering on all sides. Continue cooking for an additional 2 to 3 minutes until they are softened and blistered all over.
- Season and serve: Transfer the peppers to a serving plate, then sprinkle evenly with 2 teaspoons of lemon zest and 2 teaspoons of flaky salt. Serve the peppers warm as a delicious appetizer or side.
Notes
- For a spicy kick, some shishito peppers are naturally hot, so enjoy the surprise!
- You can add a squeeze of fresh lemon juice for extra brightness if desired.
- Serve immediately to maintain the peppers’ crispy blistered texture.
- Replace flaky salt with sea salt flakes for similar texture and flavor if needed.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
