This suggestion for Blistered Shishito Peppers came straight from the farmer's mouth, so you know it's good. I've also seen it on the menu at several high-end restaurants, and it would make a crowd-pleasing appetizer at a summer dinner party—especially paired with tangy cocktail.
The Shishito pepper is a mild, Japanese variety of pepper, although supposedly one in every handful will surprise you with a fire-y jolt. None of mine were at all spicy, although the more reddish peppers did have a very pleasant tang. You can use this same technique on the Spanish padron peppers, which we have also received in the CSA this year. Here's hoping we get at least one more bag of either pepper this season, because this is a recipe I look forward to making again.
Blistered Shishito Peppers
Heat three tablespoons of extra-virgin olive oil in a cast-iron skillet over medium-high heat. Don't over-do it with the oil or under-do it on the heat or the peppers will get mushy rather than blistered.
When the oil is ready, slide the peppers in, stems and all.
Turn the peppers every minute or two so they blister evenly.
When the skins start to bubble and split and turn a little black, they are ready (about 5 minutes).
Serve immediately with a generous sprinkling of sea salt.
And wish you had about twice as many!
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