Blistered Shishito Peppers - an homage to Pimientos Padrón
An homage to a popular tapas dish in Spain, these salty, smoky, blistered peppers are simple to make and so flavorful.
Servings: 2 to 4
Ingredients
- 2 cups (about 5.5 oz) fresh Shishito peppers
- 1 teaspoon grapeseed oil
- Good olive oil, to taste (about 2 tsp)
- Flaky sea salt, to taste (about 1 tsp)
Instructions
- Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
- Add peppers, covering the pan with the splatter screen, turning occasionally, until they begin to blister on all sides, about 4-5 minutes.
- Drizzle lightly with olive oil, sprinkle with salt and serve immediately.
Notes
These are perfect served as finger food! Just eat the peppers - seeds and all - and discard the stems.