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.