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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 don’t usually eat very many peppers but these look really good! It seems like a pretty simple recipe too!
http://www.sweetlytattered.com
That sounds so good! I have never had these before but I will now. You know what? Now I am going to move to California so I can grow shishito peppers. A perfectly good excuse.
I have never tried shishito peppers, but these look delicious and would be such a healthy snack! On the grocery list!
I saw these at Trader Joes the other day and wanted to buy them but wasn’t sure what to do with them. Now I have a recipe to try! I am picking them up next week. Looks great!
Om my gosh I’ll need to look for these next time I’m at Trader Joe’s!
These peppers look amazing! Pinned!
My mother-in-law was just here from Italy and she made some sort of pepper dish almost every day. I should’ve taken her to Trader Joe’s to find these fun shishito peppers…so perfect for summer barbecue!
I am so behind. I’ve never watched that movie nor have I ever had shishito peppers! Ahhh what have I been doing with my life! Must find some shishito peppers and that DVD now!
I’ve not seen that movie and I’ve never tried shishito peppers. I need to get a life. LOL
I have to be honest – never watched the movie, never eaten those peppers! I don’t think I’d find them anywhere here either 🙁 They look so delicious though!!