Charred Shishito Peppers
Once you give them a try, you'll discover that these make for the perfect appetizer or side dish of your choice! They're fantastic when paired with either garlic aioli or sriracha mayo. Just a heads up, approximately 1 in 10 of these peppers packs some heat!
Ingredients
- 8 ounces shishito peppers
- 2 tablespoons avocado oil
- ½ lemon
- coarse sea salt to taste
Instructions
- Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
- Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
- Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.
Notes
Use any high-heat oil such as avocado or peanut oil. You may use olive oil in a pinch, but it can smoke up your kitchen.
Nutrition
Calories: 87kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 4mgPotassium: 211mgFiber: 2g
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