Shishito peppers are mild — despite their resemblance to their much hotter cousins.
I had these at a restaurant recently while traveling. They were served on a bed of garlicky aioli accompanied by slabs of crusty bread. I was tempted to cancel the main course and ask for a second plate of these beauties.
The key to these is the char, and the key to the char is to ensure that the peppers are thoroughly dried and then lightly but completely coated with oil. Whether you serve them plain, atop a tasty dressing — toum? tzatziki? bang bang sauce? — they are sure to be a hit!
Serves about 4 as a shared appetizer
3 cups fresh shishito peppers rinsed and thoroughly dried
1 tablespoon canola oil
Kosher salt — start with a teaspoon but add to taste
¼ of a lemon, if desired
⅔ cup preferred sauce, optional
Place the dried peppers in a bowl, and toss them with oil and salt.
Heat a skillet over medium. When a drop of water sizzles in the pan, add the oiled, salted peppers to the skillet in a single layer. Cook in batches if needed. Let the peppers char, and stir/flip them occasionally to allow all sides to begin to blacken.
While the peppers cook, if using a sauce, smear it on a serving plate. When all sides are cooked, remove the peppers from the pan and place them in the sauce on the plate. Spritz with lemon and enjoy.
