Roasted Shishito Peppers
Roasted Shishito Peppers - quick & crowd pleasing….. there’s just something about the mix of crunchy salt, rich oil, and smoky peppers — you can’t stop at just one. These Japanese peppers are pretty mild but every so often a spicy one explodes in your mouth - it’s like playing Russian roulette with every bite. The key to this dish is high heat and quick cooking.
What you will need:
8oz shisito pepeprs
2 tbsp. Extra virgin olive oil
Coarse kosher salt
Heat the oven on Broil setting. Make sure the rack is in the middle of your oven. You want to oven very hot. Place a nonstick skillet in the oven and heat up for 5-6 minutes.
Meanwhile, place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or spoon to evenly coat the peppers with oil.
Transfer the peppers to the skillet and cook the peppers until blistered - cook for 5 minutes, give the pan a shake to turn the peppers and cook for another 4-5 minutes.
Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Enjoy!
I paired this delicious dish with a smoky, flinty & lively Domaine Chauveau Sauvignon Blanc from Pouilly Fumé AOC in Loire, France 🇫🇷 the herbaceous character and acidity of the wine makes it a lovely pairing for this appetizer. Expect flavors of green apple, lime, gooseberry, grapefruit, flint, smoke herbal and yellow flowers.
Let me know if you have ever tried roasted Shishito peppers.
