I tried shishito peppers for the first time last year and am in love! I even bought an 8 pound box last year to serve at our housewarming party. They aren’t I season until the late summer so I was shocked to find that our local Trader Joe’s has a bunch in stock and even on sale this month. I really didn’t think that we’d even get to post this recipe so sorry if the pictures aren’t perfect!
Start with any amount of shishito peppers and drizzle to coat lightly with olive oil. Sprinkle with a little sea salt and cracked pepped and toss to coat.
Heat your grill to high heat with a vegetable grill tray if you have one to make your life a little easier.
Grab your peppers and your wine and head outside!
Grill the peppers, tossing and turning every couple of minutes, for about 6 minutes total. You want beautiful dark blisters and you can hear the steaming sounds! What a wonderful sound…
Remove from the grill and sprinkle with a little more sea salt (flaky maldon sea salt works really great here). This step is crucial: eat as many as you can before your friends realize that they are ready! No need to de-seed, remove skins, dipping sauces, etc. Just pick em up by the stem and eat the pepper, tossing the hard stem! This snack is a must try for the Spanish Grand Prix!
I’m not even creating a recipe card for these because they are simply grilled peppers with a little salt and pepper!