Grilled Shishito Peppers with Sea Salt
Smoky, Blistered Peppers Make for a Fun Finger Food
This is a great side dish to make when you are looking for something fast, easy and delicious. These peppers may look hot, but they are rather mild in spice. Only about 1 in 10 packs any heat.
We leave the stems on and cook them whole. This makes for a great finger food or side dish at any meal.
We prefer to barbecue these peppers because the outside gets a nice texture and there is a smoky taste from the grill. However, if it is raining or you don't have a barbecue handy, then cooking them in a skillet on the stove is always a good plan B. They still taste great!
Grilled Shishito Peppers with Sea Salt
This simple recipe combines salt, olive oil, and shishito peppers for a quick, delicious side dish from the grill.
Ingredients
- 8 ounces Shishito peppers (fresh)
- 1 teaspoon olive oil
- sea salt
Instructions
1. Heat grill to medium.
2. Wash and dry the shishito peppers. Pick over and trim any bad spots. Add the peppers to a medium mixing bowl. Pour in olive oil and toss until peppers are coated.
3. Place the peppers in a grill skillet or on foil and set on the grill. Cook, turning once, until peppers are charred on both sides and soft (about 9-11 minutes).
4. Remove from the grill and place in a serving bowl. Sprinkle with sea salt, to taste. Serve warm.
Notes:
- A great substitute to grilling shishito peppers is cooking them on the stovetop over medium heat in a skillet.
Details
Prep time:
Cook time:
Total time:
Yield: 3-4 servings
