I had these Roasted Shishito Peppers for the first time at the Fremont Diner on Highway 121 in Sonoma. I remember being afraid to taste one because they look like they'd be hot....but they were completely mild and delicious!
I forgot about them until my recent trip to New York when we went to an amazing dinner at Sushi Samba in the West Village. Roasted Shishito Peppers were served as a first course with lemon wedges and flakey sea salt. I fell in love with them all over again.
Roasted Shishito Peppers
These are the perfect healthy appetizer!
- 2-3 tablespoons extra-virgin olive oil or coconut oil
- 8 ounces whole shishito peppers (or Padron chiles)
- Flakey course sea salt
- lemon wedges
- Heat oil in a large cast iron skillet or other heavy skillet over medium-high heat.
- Cook peppers, turning occasionally with tongs, until they begin to blacken and blister on all sides.
- Drain on paper towels.
- Drizzle with lemon juice and sprinkle with salt and serve immediately.
- Serve with extra lemon and flakey course salt.
We had some friends over this weekend and made an appetizer of deviled eggs and these roasted shishito peppers and they were so easy....and so delicious. This is what shishito peppers look like, if you cannot find them, Padrone chilies can also be used.
This is the flakey course sea salt I found at Sprouts...it was perfect.
I hope you enjoy these Roasted Shishito Peppers. They are so inexpensive and easy!!