I have a friend who adores these Blistered Shishito Peppers and I must admit, I’m becoming addicted to them as well! They are seriously one of the quickest and tastiest appetizers/snack to make… can’t seem to get enough of them lately!
I was in Barcelona a couple months ago and every place I went I’d order some padron peppers. They were one of my favorite tapas on the menu. Naturally, when I returned home I couldn’t wait to make them. I didn’t come across any padron peppers around here but have easily found Shishito peppers in the grocery stores and farmers market. Shishito peppers are Asian and the padron peppers are from Spain, but both taste similar. They’re mild, not spicy, however, occasionally you may get one with a little bit of a kick.
To make Blistered Shishito Peppers all you need to do is add a little olive oil to a large skillet, heat it up and toss those peppers around until they get browned and blistered. Then remove to a plate and toss with some flaked sea salt. I love using smoke flavored Falksalt (affiliate link) when I make these.
No need to worry about measuring exact amounts… just pick up a bunch of shishito peppers and use enough olive oil to keep them from sticking to the pan, not drowning in it (unless you really like olive oil, then by all means use more if you want). Once they’re cooked, sprinkle with sea salt to taste. I prefer a little more salt, others may like less… it’s all up to you!Print
Blistered Shishito Peppers
- Shishito peppers
- 1–2 Tbls. Olive Oil
- Flaked sea salt (I like Falksalt Smoke flavored)
- Drizzle a little olive oil in a large skillet and heat over medium high heat. Add peppers and toss. Let the peppers brown and blister, stirring occasionally to blister all sides.
- Remove peppers to serving plate, sprinkle flaked sea salt on top to taste.