Gluten Free · Vegan · Vegetarian

Blistered Shishito Peppers

Blistered shishito peppers tossed with sesame oil, balsamic vinegar, lemon zest, flaky sea salt and toasted sesame seeds.

Author: Dillon Bryant

2–4 Yield

4–6 min Cook Time

Stovetop Method

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A simple skillet appetizer with big flavor. Fresh shishito peppers are charred until blistered, then finished with balsamic vinegar, lemon zest, salt and toasted sesame seeds.

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Ingredients

Yield: 2-4

• 8 ounces of packaged shishito peppers from the local grocery store
• 4 teaspoons sesame oil, EV olive oil, or avocado oil
• 2 Tablespoons of balsamic vinegar
• Zest of whole lemon
• Salt, preferably flaky Sea salt or kosher salt, to taste
• Toasted Sesame Seeds

Instructions

Author: Dillon Bryant

1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates on contact. Add the peppers and let them char on one side and then turn over. Keep turning them over until they are charred 50% on each side. About 4-6 Minutes.
3. Transfer the peppers to a serving plate. Drizzle balsamic on top, topped with salt, sesame seeds, and Lemon zest.
4. Serve with the empty bowl for stems