I tried shishito peppers for the first time about a year ago, and all I have to say is “OMG why did I wait so long?!” They’re so tasty, and very mild. Only about one in 10 peppers is has a kick to it. Plus, shishito peppers require few ingredients to really shine—so they’re easy to make at home with what you already have in your pantry.
My recipe is really simple: You just heat a little olive oil (about a tablespoon) in a cast-iron skillet and get it hot. Then, when the oil begins to glimmer, add peppers to your pan and cook them over medium-high heat, tossing occasionally until they’re blistered and slightly charred. It should take about 5-10 minutes. After they’re nicely charred, toss them with flaky sea salt, a few grinds of black pepper, and a teaspoon of minced garlic (I cheated and used a cube of Dorot crushed garlic, which you can find in the freezer section of Trader Joe’s.)
Shishito peppers are a perfect one-bite appetizer to serve with cocktails, and you can adapt the peppers to suit your taste. Craving Latin flavor? Add some cumin, a squeeze of lime juice, and crumbled cotija cheese. Want to lean more Asian-inspired? Sub the olive oil for sesame oil, and sprinkle with sesame seeds and drizzle with soy sauce. The world is your oyster. The good news? No matter how you make blistered shishito peppers, they’re pretty much always delicious.