Blistered Shishito Peppers

These blistered shishito peppers are the perfect summertime vegetable snack. Cooked quickly in oil and sprinkled with kosher salt for veggie perfection.

You know what movie I love? Don’t Tell Mom the Babysitter’s Dead. When I think about the specifics of the movie I’m totally all “What the hell? They just dropped off a dead body at a funeral home and there wasn’t a police investigation?” I of course also wonder what happened to future Sue Ellen. Did she go to design school? Did she end up married to Ryan the Clown Dog peddler? Did she ever learn that plucking her eyebrows would be a good thing? Did they have to buy new dishes after Kenny and his friends shot them from the roof?

So many questions that are left unanswered.

They should totally do a sequel. I would be first line to get my ticket and if anyone asked me a question while I was standing in life I would only respond with “I’m right on top of that Rose!”

So what does all this movie talk have to do with blistered peppers? Well, not really anything. Except that I weirdly think of California (where the movie took place) when I think of shishito peppers. Do they have anything to do with each other? Why do I make this weird pepper/Cali connection?

If you have never heard of these peppers they are totally unlike most peppers. They are tiny, delicious and perfect for snacking. You just throw them in a pan, get them all blistery and then devour like you have haven’t eaten in 596890422 days. I bought my peppers at Trader Joe’s but I’m sure any old grocery store sells them nowadays.

And if you’re looking for the perfect way to serve these peppers it’s with a sprinkle of kosher salt and the DVD of Don’t Tell Mom the Babysitter’s Dead.

Doooooooooooo it!

{Looking for more pepper recipes? Try my pork chile verde, chorizo stuffed poblano peppers or my check out my tutorial on how to roast hatch green chiles.}

Blistered Shishito Peppers

These blistered shishito peppers are the perfect summertime vegetable snack. Cooked quickly in oil and sprinkled with kosher salt for veggie perfection.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 1 pound shishito peppers
• 2 tablespoons coconut oil
• Kosher salt
• 1/2 lime, if desired

Directions:

Wash peppers and make sure all peppers are firm and not soft, set aside to dry.

Set a large pan over medium high heat and add coconut oil. Melt the oil and once hot add in peppers.

Saute until the peppers are slightly blistered and soft.

Remove peppers from the pan and sprinkle with kosher salt and a squeeze of lime, if desired.