Market Recipe: Blistered Shishito Peppers

Blistered Shishito Peppers

By Market Chef Maggie Perkins

One pint of Shishito peppers
Grapeseed oil

Over medium high heat, bring about 2″ neutral-flavored oil to a shimmer in a deep skillet. When oil spatters slightly when tested with a small drop of water, slowly add peppers in small batches, carefully avoiding overcrowding. (Occasional popping can occur, so apron, hotpads, and keeping a safe distance are all recommended).
Turn peppers frequently as they begin to blister. When slight browning can be seen, remove to paper towel-lined bowl to blot excess oil, sprinkle with kosher salt to taste, and serve warm.

We enhanced the slightly sweet, mildly spicy peppers by serving with Stellar Gourmet’s customer favorite Roasted Poblano Ranch.

Make this quick appetizer your own by adding or adjusting sauces, spices, and seasonings, and experiment with roasting or broiling peppers, as well. Visit Market Chef Maggie’s blog, Notes from Maggie’s Farm, for another variation, Blistered Shishito Peppers with Heirloom Tomato, Red Onion, and Herbed Chèvre.

Photo courtesy of Maggie Perkins