vegetarian
Blistered Shishito Peppers with Flaky Salt
Six minutes to a bowl of charred, salty shishitos, the easiest snack that always disappears first.
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Join the waitlistServes 4 (as a snack)10 min
You need a screaming-hot pan and nerve. The peppers should char to black in spots; they're not burnt, they're done.
About one in ten will be spicy. That's the game.
Ingredients
- 8 oz (225 g) shishito peppers
- 2 tbsp neutral oil with a high smoke point (grapeseed or avocado)
- Flaky sea salt
- 1 lemon, cut into wedges
Steps
- 1Heat a cast-iron skillet over high heat until smoking, about 3 minutes.
- 2Toss the peppers with the oil.
- 3Dump them into the pan in a single layer. Don't touch them for 1 minute, then toss.
- 4Continue cooking, tossing occasionally, until blistered and charred in spots, 4 to 6 minutes total.
- 5Tip onto a plate, hit with flaky salt, and serve with lemon for squeezing.
Notes
Eat them by the stem. About one in ten shishitos is fiery, keep beer or yogurt nearby.
Updated May 2026
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