Blistered Shishito Peppers
Earthy, smoky, sweet, citrusy - a delicious mildly spicy appetizer
Servings 4 servings
Calories 87kcal
Ingredients
- 3 cups shishito peppers whole, do not cut off ends
- 2 tablespoons extra-virgin olive oil
- Sea salt
Instructions
- 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.
Notes
Spicier alternative: Padrón peppers
Use these the same way as shishito peppers in this recipe.
Use these the same way as shishito peppers in this recipe.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg