We first tried shishito peppers on a rare date night during our two-hour wait for a table at Uchi. They were the only food option at the bar, but we fell in love with their crispy, salty, mild pepper bite.
To make your own, toss peppers with olive oil and sea salt, and grill until pleasantly blistered.
Recipe from Dad Cooks Dinner.
- 2 oz. shishito peppers
- 1 tsp. vegetable oil
- 1/4 tsp. kosher salt (a two-finger pinch)
In a small bowl, toss the shishito peppers with the vegetable oil and salt.
Set the grill up for direct medium heat. Put the peppers on the grate over direct medium heat and grill them, turning often, until the skin of the peppers blackens and blisters in spots, about 4 minutes. (You don’t want completely blackened, just in spots). Move the peppers to a plate and serve.