Just 10 minutes and four ingredients to the most delicious blistered shishito peppers ever – just like at a restaurant!
Shishito peppers are one of my absolute favorite things.
I love the giant bowls of shishitos I get at my new favorite local taco shop- or at sushi restaurants.
Shishito peppers are salty, smoky, a little tangy – and while they are generally really mild, you’ll once and a while get a spicy stunner. I love the really hot ones- but they are pretty rare. Just be careful when tucking into a huge bowl, because there can be some hot ones hiding!
One of my favorite twists on shishitos comes from a new local taco shop in Longmont near my home- they lightly sprinkle the peppers with cumin (and maybe chili powder??)- I can (and have) literally eat the entire monster basket myself.
Their tacos are soooo good too, but the peppers totally have my heart.
Sweet + heat – flor de Jamaica cocktail with edible orchid and blistered shishedo peppers. Aka the fastest way to my heart. Super excited to find such delicious tacos nearby in Longmont!! ??? @hefeslongmont #sweetcs #foodblogger #travelblogger #eeeeeats #feedfeed #forkyeah #cheers #happyhour #taco #tacos #northerncolorado #longmont #colorado #eat#food #instayum #foodphotography #drinks #yummy #foodporn #food #cocktails
(and be sure to follow my instagram to see more delicious food finds!)
My top secret is using La Tourangelle Asian Stir Fry Oil – it has hints of garlic, ginger, and onion in the oil. It is also made to hold up to high heat, so it won’t burn!
I also like to sprinkle the peppers with a tiny bit of cumin – its a lovely smoky addition to the blistered peppers. You could add all sorts of spices to change the flavor a bit, and see what you like!
If you can’t find shishito peppers, I have always had great luck with Whole Foods- and they are a good price.
Blistered Shishito Peppers
Just 10 minutes and four ingredients to the most delicious blistered shishito peppers ever - just like at a restaurant!
- 12 oz shishito peppers, washed well and dried
- 2 tbsp high heat oil
- 2 tsp celtic sea salt
- 1 tsp adobo seasoning
- Heat oil in a heavy pan on medium high heat.
- Add shishito peppers to oil (be careful, they will "spit" a bit)
- Flip shishitos after 2-3 minutes when blistered.
- Rotate shishitos as they cook on all sides, rotating until blistered on all sides.
- Remove peppers from pan and toss with salt or optional spices.
Amount Per Serving Calories 3Sodium 2327mg
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