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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.
I just about squealed when I found shishito peppers at Trader Joes last week! I LOVE them. Such a great snack!
So I might just do it. The dead babysitter movie and the peppers. These shishito peppers are to die for. (Is that what happened to the babysitter?) Guess I’ll have to get the movie and find out. Definitely trying these gorgeous peppers.
Ok… haven’t tried these bad boys yet but its on my list. And after looking at your gorgeous pictures its a must!
I LOVE THIS!! We have a dinner party on Monday and they’ll be perfect for an appetizer!! They’re beautiful and look so shockingly easy. THANK YOU!
Delicious! I’m just a HUGE fan of any kind of pepper. I have yet to see these at Trader Joe’s but will be looking for them ASAP!
These look amazing!! I am bad when it comes to movies and always overthink the plot; my husband and I both do it now, haha.
Oh my goodness, I haven’t seen that movie in years!! Now I need too, because I remember loving it. I adore shishito peppers and love how simply you’ve treated them here!
I have not thought about that movie in forever – but I bet my kids would LOVE it – and I would happily snack on these peppers all day every day
I had blistered shishito peppers for the first time at a sushi restaurant and I thought they were amazing. I had not gotten brave enough to try to make them at home but this recipe looks so easy! And Trader Joe’s? Can’t beat it. 😉
I’ve had these out but never at home…I need to try them .