While shishito peppers hail from Japan they came to us via friends who first had them in London. Since then I’ve seen them on menus many times. Shishito peppers are usually mild and sweet but every tenth pepper or so is hot. But not too hot that you they should scare you away. I’ve been able to find these tasty little peppers at our local farmers market where they have been a bit bigger than other ones we’ve eaten plus a few of them have been on the plant long enough to turn red.
These peppers are thin skinned and cook up quickly on the grill. They’re easy to make – toss with a bit of olive oil, grill them until blistered and sprinkle with flaky sea salt such as Maldon. Serve them up as an appetizer or as a side dish to your favorite grilled meat. They make a great addition to a antipasto platter.
Through a bit of culinary caution to the wind and try some of these tasty peppers – they’re so good you’ll be coming back for more.
|Grilled Shishito Peppers|| |
- 1 pound shishito peppers
- 1 tablespoon olive oil
- Flaky sea salt, such as Maldon
- Preheat gas grill on high.
- Wash and dry peppers and place in a large bowl.
- Toss with about a tablespoon of olive oil (enough to coat lightly).
- Place peppers on the grill. Leaving the grill lid open, cook for 7 to 10 minutes, turning occasionally. They are done when soft and blistered.
- Put peppers back in the original bowl and toss to cover in remaining oil.
- Transfer to a platter and sprinkle with flaky sea salt.
- Serve warm or at room temperature.
* Recipe can be doubled or tripled.
* Peppers can also be cooked on top of the stove in a hot frying pan.