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.
Ingredients
- 1 Tbsp of Brightland AWAKE olive oil
- 20 or so shishito peppers (about 4 or 5 ounces)
- Sprinkle of kosher salt
- Brightland LUCID lemon olive oil for drizzling
- *If shishito peppers are hard to find, padron peppers may be substituted but they do tend to be spicier!
"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
Instructions
- 1 Toss shishito peppers with AWAKE olive oil in a bowl, so the peppers are well coated.
- 2 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.
- 3 Remove to a bowl and sprinkle the shishito peppers with salt and a drizzle of LUCID. Enjoy immediately.
