A playful chili appetizer with its hidden potential kick.
Shishito peppers are known for their ability to surprise. One in ten of these chilies will pack more of a wallop than their typical super-mild simmer. It’s not so far as jalapeño heat, but it’s there and your eyes will light up. That’s what makes blistered shishito peppers such a fun spicy appetizer. The smoky, citrusy flavors of the shishito are enhanced by the blistering, making them a pure delight to eat. And then WHAMMO. Someone picks “the one” and the table lights up.
No shishito available? Or you’re looking for higher base heat? Look to the Padrón pepper. It works well blistered, and it has the same “one in ten” surprise factor, with a heat that can reach jalapeño range.
- 3 cups shishito peppers whole, do not cut off ends
- 2 tablespoons extra-virgin olive oil
- Sea salt
- In a skillet, heat the olive soil over medium-high heat.
- Sauté the shishito peppers in the oil, turning them as needed to cook all sides.
- Once the chilies start to blister, remove them from the heat, sprinkle them with sea salt, and serve.
Use these the same way as shishito peppers in this recipe.