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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.
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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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: shishito peppers
Servings: 4 servings
Author: Brandy O'Neill

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

Serving: 1serving | Calories: 89kcal | Carbohydrates: 8g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 668mg | Potassium: 0.2mg | Fiber: 4g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 14mg | Calcium: 0.3mg | Iron: 0.01mg