Shisito peppers have been around for a while. We often see them served “blistered” as an appetizer and, as they hail from Japan originally, are often used in tempura. Recently, I found them at my local farmers market, so it was a foregone conclusion that they would land on my grill later that day as part of Sunday dinner.
Served with grilled chicken and a green salad, these generally mild mean greens stole the show. You can eat them whole, even the stem.
Charred Shisito Peppers
Serves two to four
1 pint shisito peppers, rinsed
1 tablespoon oil
½ teaspoon coarse, kosher salt
- Toss the peppers in a shallow bowl with the oil and salt.
- Dump them on a hot grill, cover and let them cook for a few minutes.
- Open the grill, flip the peppers around and repeat until the peppers are slightly charred on all sides. Serve hot or at room temperature.