Blistered Shishito Peppers Recipe | Fresh Exchange
Recipes Aug 4, 2020 | through Megan My favorite way to cook and eat Shishito peppers is by blistering them. This simple blistered shishito pepper recipe will be your choice for those little peppers in your garden. We love to grow them in abundance in our garden because they are simple, really tasty, and most […]

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Blister pack shishito pepper recipe - Fresh Exchange

My favorite way to cook and eat Shishito peppers is by blistering them. This simple blistered shishito pepper recipe will be your choice for those little peppers in your garden. We love to grow them in abundance in our garden because they are simple, really tasty, and most of them have a mild flavor. With this recipe, it will be your favorite snack to enjoy this summer. I promise!

Blister pack shishito pepper recipe - Fresh Exchange

A few notes on Shishito peppers:

  • Shishito peppers should be harvested when they are 3 to 5 inches in length for the ideal flavor.
  • You will not eat the tops but will cook them with them on the pepper
  • They can be used in salsa and sautéed just like any sweet pepper would.
  • One in 10 of them is hot. We call them the rush and roulette of the garden world

The ingredients you will need to make blister pack shishito peppers:

  • Coconut oil: I have tried them with other oils but I think coconut is the best. If you don't like coconut, make avocado or grapeseed oil instead.
  • Sea Salt course: This is essential and I suggest using Jacobsen salt or Maldon for these. Really amplify it with a course smoked sea salt!
  • Thai basil leaves: It's TOTALLY optional and not necessary, but I love finishing them with fresh herbs. You can also use coriander flowers if you have them fresh in your garden.

Blister pack shishito pepper recipe - Fresh Exchange

Some keys to making puffy shishito peppers:

  • Heat your pan before cooking and add oil. You want your pan to be hot before adding your oil and then your shishitos
  • Use a cast iron or stainless steel pan. This type of pan will give a nice flavor and constant heat while being good for your health.
  • Medium / high heat is the key to blistering them quickly and evenly. Keeping the heat high but not above the oil's smoke point is essential and difficult, but when you get the hang of it you'll know the bulb is awesome!
  • Don't disturb them. Let them sit on their side so you can make that blister go away. About 2 to 4 minutes depending on your heat, whether gas or electric.
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The description

An easy way to cook shishito peppers on hot summer days. Puffy shishito peppers are perfect for a simple appetizer or summer snack.


Ladder

Ingredients

1 lb shishito peppers

1 tbsp coconut oil

a good pinch or two of course sea salt

** Optional: add Thai basil or lemon zest but no need to take advantage of these guys! ***


  1. Heat the pan over high heat. Once the pan is hot, add the oil and lower the heat to medium
  2. Add the whole shishito peppers without removing the tops
  3. Keep the heat constant while you leave them on a flat layer and let sit for 2-4 minutes until blisters form.
  4. Turn them over and let them swell on the other side for 2-4 minutes
  5. Remove from the heat and toss with sea salt to taste.
  6. ENJOY!

Notes

You can easily do tons of it at once, it can be adjusted to fit. Basically, you just sauté them and give them plenty of time to fry them on one side.

Tell me what is your favorite way to eat shishito peppers as they are one of my favorites and currently I haven't strayed too far from this recipe haha.

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