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These blistered shishito peppers are the perfect summertime vegetable snack. Cooked quickly in oil and sprinkled with kosher salt for veggie perfection.
Do 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
Ingredients
- 1 pound shishito peppers
- 2 tablespoons coconut oil
- 1/2 teaspoon kosher salt
- 1/2 fresh lime
Instructions
- Wash the peppers and ensure they are firm and blemish-free; set aside to dry or gently dry with a towel.
- Set a 12-inch skillet 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your photos are stunning and the flavor of these peppers must be off the charts!
My unanswered questions always revolve around Zack & Kelly and Ross & Rachel… sooo many things I just need to know!!!
Sauteed shishito peppers are so freakin’ amazing!! LOVE your photos!
I have actually never seen that movie but I bet I would love it! These peppers sound amazing!
I love shishito peppers. They are so amazing. I could just inhale that whole bowl you have there. And thanks for the movie flashback. Like whoa!
Good to know you get these peppers at Trader Joe’s – I have not seen them in stores around my area. I have not seen this movie (and probably won’t watch it LOL) but these peppers, I would love to try!! YUM!
That movie is epic! These peppers…I wanna munch & crunch!
So, I feel like my life in incomplete since I’ve never seen that movie!! Getting on that…and making a batch of these peppers to snack on while watching. It would only be right.
That movie is THE BEST! I had forgotten all about it, now I’m searching for it OnDemand. But I have shishito peppers and will now be noshing on these.