The first time I had blistered shishito peppers was at a speak-easy in Ft. Collins, Colorado called The Social. My husband and I celebrated many special occasions there: birthdays, anniversaries, and out-of-town guests. They had the best atmosphere (in the basement of a building like a true speak-easy), the best classic and modern cocktails, the best happy hour specials, and the best appetizers. You guessed it, these blistered shishito peppers were a happy hour special. I no longer live in Colorado, but like many of my recipes, I first taste them at a restaurant and then I want to learn how to make them myself. One day I would like to make a series of appetizers on my grill while having a party on my patio. This would be one of the very first things I make.
Blistered Shishito Peppers
1 pint of shishito peppers (I found organically grown from my local farmer’s market)
1 tablespoon of avocado oil
flaked sea salt
Avocado Cilantro-Lime Dressing for dipping
1. Pre-heat barbecue on high heat. Toss 1 pint of shishito peppers with 1 tablespoon of avocado oil in a small bowl.
2. When grill is hot, toss peppers over high heat in a vegetable grill pan. You’ll hear them pop as they blister.
3. When peppers are slightly browned and blistered remove to a plate, sprinkle with flaked sea salt, and serve with a dipping sauce.
Blistered Shishito Peppers
Ingredients
- 1 pint of shishito peppers (I found organically grown from my local farmer’s market)
- 1 tablespoon of avocado oil
- flaked sea salt
- Avocado Cilantro-Lime Dressing for dipping
Directions
- Step 1 1. Pre-heat barbecue for high heat. Toss 1 pint of shishito peppers with 1 tablespoon of avocado oil in a small bowl.
- Step 2 2. When grill is hot, toss peppers over high heat in a vegetable grill pan. You’ll hear them pop as they blister.
- Step 3 3. When peppers are slightly browned and blistered remove to a plate, sprinkle with flaked sea salt, and serve with a dipping sauce.
