Blistered Shishito Peppers

Sunday, October 04, 2020

 

This post is sponsored by Weber. The opinions and content are all mine.

If you're looking for a quick and inexpensive appetizer, it doesn't get much easier than Shishito peppers, blistered over a hot gas grill. Shishito peppers are native to Japan, and for the most part very mild - only one out of every ten or so are spicy which makes for a fun experience. A platter of these babies is perfect finger food for tailgating at home on game day. I'm going to show you how I do them on my Weber Genesis II E-335 gas grill, because it's by far the fastest way to go about cooking a big batch of peppers all at once. This used to be a treat I could only get at restaurants, but Shishito peppers are so popular now that it's easier to find them by the bag at your local grocery store. (Padrón peppers make a fine substitute, though they are spicier.) All you really need to season these peppers is a generous sprinkling of salt, but I love finishing them off with sesame oil and soy sauce for a little razzle dazzle.


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!






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