Are you acquainted with shishito peppers? They are thin-skinned little green peppers that you can cook up in a skillet in ten minutes. Once they have a little char on them, they’re so irresistible.
Nine out of ten shishitos are quite mild, but then you’ll come across one that makes your eyes water! That’s part of the fun.
I’ve been craving blistered shishitos since we returned from Spain, where we found the shishito’s cousins cooked the same way. So, I’ve been scooping them up at Whole Foods, and tossing them in a skillet at home.
It took me a few tries to get my technique down. Most recipes will tell you to cook the peppers over high heat, but that will fill your kitchen with smoke. I’ve dialed down the heat and figured out how to make consistently great blistered shishitos. Ready for the easiest appetizer recipe ever?
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