Blistered Shishito Peppers
Ingredients
12 oz Shishito peppers
1/2 tsp Kosher salt; more to taste
2 tbsp avocado oil
Juice of 1/2 lime
Optional:
1 tsp sesame oil
1 TBSP soy sauce or coconut aminos
1 tsp sesame seeds
Active Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4
Special Equipment (affiliate links): Weber Genesis II E-335 gas grill, grilling tongs
Notes: This recipe can also be done on your Weber charcoal grill, however that's better saved for a day when you have other things going on the grill so as not to waste a good fire! If you don't have a grill available, blister the peppers in a smoking hot cast iron skillet, working in batches so as not to crowd the pan.
Ignite your gas grill and let it preheat until it reaches a temperature around 500°F. Unless you're preparing a double batch, you can get away with lighting just one side of the grill. Once hot, scrub the grates clean.
Toss the Shishito peppers in avocado oil and salt. Arrange them on the hot grill, perpendicular to the grates. (If you're nervous about the peppers falling through, you could always skewer them, but I don't really find this to be a necessary step.)
Allow the peppers to cook, blistering in spots, for a few minutes. Turn them to char both sides as they cook. Once blistered all over, carefully remove the peppers from the grill and transfer to your serving platter. You can taste one to see if extra salt is needed.

To finish, squeeze the peppers with lime juice. If using, drizzle with sesame oil, a splash of soy sauce, and sprinkle of sesame seeds. Serve hot or at room temperature. Everything but the stem is edible.
See how easy that was? Shout out to Weber Genesis II gas grills for making tailgating at home so much easier!
- Sunday, October 04, 2020
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