Name: Blistered Shishito Peppers
Prep time: 3 min
Cook time: 3 min
Yield: 4
Ingredients: 1 teaspoon extra virgin olive oil -; 20 or so shishito peppers (about 4 or 5 ounces, 1 small basket) -; Sprinkle kosher salt -; 2 tablespoons balsamic vinegar (optional) -

Recipe information

Cooking:

3 min.

Servings per container:

Source:

More details

Ingredients for - Blistered Shishito Peppers

1. 1 teaspoon extra virgin olive oil -

2. 20 or so shishito peppers (about 4 or 5 ounces, 1 small basket) -

3. Sprinkle kosher salt -

4. 2 tablespoons balsamic vinegar (optional) -

How to cook deliciously - Blistered Shishito Peppers

1. Stage

Toss peppers with oil: Toss shishito peppers with extra virgin olive oil in a bowl, so the peppers are well coated.

2. Stage

Sear in frying pan: Heat a well seasoned cast iron (or a pan that can take high heat) on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.

3. Stage

Salt: Remove to a bowl and sprinkle the shishito peppers with salt.

4. Stage

Make balsamic glaze (Optional): Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.