Ingredients
Method
Step 1: Prepare the Peppers
- Start by rinsing the shishito peppers under cold water. Pat them dry with a paper towel. You want them dry for the blistering process; excess moisture can lead to steaming instead of blistering.
Step 2: Heat the Oil
- In a large skillet (cast iron works best), heat the olive oil or avocado oil over medium-high heat. Let it heat for about a minute until it shimmers. This is where the magic begins.
Step 3: Blister the Peppers
- Carefully add the shishito peppers to the hot oil. Be sure not to overcrowd the pan; this allows each pepper to blister properly. Sauté them for about 5 to 7 minutes, shaking the pan occasionally. Watch closely, as you want them to become blistered and charred, with a few bits turning brown.
Step 4: Season the Peppers
- Once the peppers are well-blistered, remove them from heat. Drizzle the soy sauce over them, and sprinkle with smoked paprika. Toss gently to ensure the seasonings coat every pepper evenly.
Step 5: Add the Finishing Touches
- Squeeze the fresh lemon wedge over the top, and give everything one last toss. This brightens the flavors beautifully. Now, transfer to a plate and sprinkle with flaky sea salt.
Step 6: Serve and Enjoy!
- These blistered shishito peppers are best enjoyed hot! Gather around the table and watch as everyone dives in. Bonus points if you add a dipping sauce to the mix!
Notes
- Choose fresh peppers: Look for firm shishito peppers with no blemishes. Fresh ingredients amplify flavor.
- Don’t skip the oil: A good amount of oil helps achieve that coveted blister.
- Experiment with flavors: Try adding lemon zest, different spices like cayenne, or drizzling with balsamic glaze for a unique twist.
- Use the oven for multiple batches: If you’re entertaining a crowd, use your oven. Preheat to 450°F and roast on a baking sheet for 10-12 minutes for an easier method.