My Blistered Shishito Peppers with Parmesan and Lemon Zest

Shishitos are a thin-skinned, finger-length, mild and sweet variety of Asian pepper. They are rarely spicy but every once in a while you’ll get one – not five-alarm fire hot, but noticeable because the others were so tame.

Shishito peppers are most often roasted under a broiler, grilled over a flame or sautéed in a smoking hot skillet, creating a much desired charred or blistered effect. Heat also brings out their natural sweetness and flavors. They are generally seasoned simply with salt or served with a soy-based sauce for dipping.

In recent years, the popularity of shisito peppers has skyrocketed, making their way onto numerous restaurant appetizer menus – and for good reason. They make for an easy and flavorful finger food. I recently dined with friends at a local restaurant where the shishito pepper starter plate is always my go-to appetizer (yes, it’s gluten-free). The restaurant doesn’t always prepare the dish with the same seasonings and this time they were tossed with finely grated cheese and homemade tomato salt. For most of the table, it was their first experience with blistered shishitos – the dish was welcomed and enjoyed with our round(s) of cocktails.

Rest assured that you don’t need to go to a trendy restaurant to enjoy shishito peppers because you can quickly prepare them at home. They are also inexpensive – I found a 1.5 pound bag at HMart for less than $5.00. Shishitos are now more readily available at supermarkets and I’ve heard they can be found at Trader Joe’s.

My Blistered Shishito Peppers with Parmesan and Lemon Zest is a quick and delicious snack and I’ll argue they’re better than snacking on chips. Because I don’t usually (or ever) have tomato salt in my pantry, I improvised by adding lemon zest and a squeeze of lemon juice to add a burst of freshness. You could simply season the peppers with salt or experiment by adding a drizzle of sesame oil and a sprinkling of sesame seeds or by dipping them in a soy-based sauce or even ranch or blue cheese dressing. Any which way, I am certain you will enjoy them!

My Blistered Shishito Peppers with Parmesan and Lemon Zest.  I like to add the peppers to a cold skillet and then set the burner to high heat. This allows the peppers to warm up gradually and then blister. If you add the peppers to a smoking hot skillet, the peppers tend to burn quickly before cooking through properly.

Prep time – None.  Cook time  – less than 10 minutes

Ingredients

• Fresh Shishito peppers (one large handful – about 12 peppers)
• Olive, canola or coconut oil

• Kosher salt, to taste
• Lemon zest and fresh lemon juice, to taste
• Parmigiano-Reggiano (parmesan cheese), finely grated, to taste

Preparation:

1. Add shishito peppers and 1 to 2 teaspoons oil to a mixing bowl. Toss to coat peppers with the oil.
2. Place peppers in a sauté pan (cast iron preferred) and set burner to high heat. Leave peppers alone for 2 minutes.
3. Give the peppers a quick stir and leave alone for another 1 to 2 minutes.
4. Repeat Step 3 until the peppers soften and are blistered to your liking. (I like a deeper flavor so I continue to cook them until they are dark and well-blistered.)
5. Remove peppers from skillet and add to a mixing bowl.
6. Add a dash or two of salt, lemon zest and a squeeze of lemon juice. Give it a quick toss and plate.
7. Top with finely grated Parmigiano-Reggiano (parmesan cheese) and lemon zest. Serve immediately.