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The perfect appetizer for your next cookout, blistered shishito peppers are smoky and sweet with a juicy burst of lemon.
This recipe modified from Elise Bauer at Simply Recipes uses a drizzle of our lemon-infused olive oil as a zesty finish.
[close type="rte"] [open type="ingredients"] [ingredient product="true" handle="awake" title="Brightland AWAKE olive oil" text="1 Tbsp of PRODUCT"] [ingredient product="false" text="20 or so shishito peppers (about 4 or 5 ounces)"] [ingredient product="false" text="Sprinkle of kosher salt"] [ingredient product="true" handle="lucid" title="Brightland LUCID lemon olive oil" text="PRODUCT for drizzling"] [ingredient product="false" text="*If shishito peppers are hard to find, padron peppers may be substituted but they do tend to be spicier!"] [close type="ingredients"] [open type="rte"]"Blistered shishitos are perfect little appetizer bites. They even come with their own handle. Just hold them by the stem and pop them in your mouth. Eat them seeds and all." - Elise Bauer[close type="rte"] [open type="instructions"] [instruction step="1" text="Toss shishito peppers with AWAKE olive oil in a bowl, so the peppers are well coated."] [instruction step="2" text="Heat a well seasoned cast iron (or a pan that can take high heat) on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side."] [instruction step="3" text="Remove to a bowl and sprinkle the shishito peppers with salt and a drizzle of LUCID. Enjoy immediately."] [close type="instructions"]
