Grilled Shishito Peppers Recipe

Shishito peppers: These small, mild peppers are the star of the dish. They are typically green and have a slightly wrinkled appearance. Occasionally, you might find a spicy one among them, adding an element of surprise to your meal.

Olive oil: This oil is used to coat the peppers, helping them to blister and char nicely on the grill. It also adds a subtle richness to the flavor.

Sea salt: A sprinkle of sea salt enhances the natural flavors of the peppers and adds a bit of crunch. It’s a simple yet essential seasoning for this dish.

When grilling shishito peppers, ensure they are evenly coated with olive oil and sea salt to enhance their flavor and prevent sticking. Use tongs to turn the peppers frequently, allowing them to blister and char uniformly. This technique will bring out their natural sweetness and smoky flavor.

• shishito peppers - Substitute with padron peppers: Both have a similar mild heat and are often used interchangeably in recipes.

• shishito peppers - Substitute with mini bell peppers: They provide a similar size and texture, though they are sweeter and lack the occasional heat of shishito peppers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also suitable for high-heat cooking and has a light, clean taste.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a good substitute for sea salt.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar mineral content and flavor profile, adding a slight color variation.

• Allow the shishito peppers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled peppers in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain their freshness.
• Store the container or bag in the refrigerator. They will keep well for up to 3-4 days.
• For longer storage, consider freezing. Lay the grilled shishito peppers in a single layer on a baking sheet and place them in the freezer. This prevents them from sticking together.
• Once the peppers are frozen solid, transfer them to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the frozen shishito peppers by placing them on a preheated grill or in a hot skillet. Cook until they are warmed through and slightly crispy.
• For an extra burst of flavor, sprinkle a bit more sea salt or a squeeze of lemon juice before serving.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the shishito peppers on a baking sheet in a single layer. Bake for about 5-7 minutes until they are heated through and slightly crisp.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the shishito peppers and sauté for 3-4 minutes, stirring occasionally, until they are warmed and slightly blistered again.

• Microwave Method: Place the shishito peppers in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shishito peppers in the air fryer basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Grill Method: Preheat your grill to medium heat. Place the shishito peppers back on the grill for 2-3 minutes, turning occasionally, until they are reheated and slightly charred.

• Grill: A device used to cook the shishito peppers by applying direct heat, giving them a charred and blistered texture.

• Mixing bowl: A bowl used to toss the shishito peppers with olive oil and sea salt, ensuring they are evenly coated.

• Tongs: A tool used to turn the peppers on the grill, allowing for even cooking and preventing burns.

• Measuring spoon: A spoon used to measure the correct amount of olive oil and sea salt for the recipe.

• Serving plate: A plate used to serve the grilled shishito peppers immediately after they are removed from the grill.

Preheat the grill: Start preheating your grill while you prepare the shishito peppers to save time.

Use a mixing bowl: Toss the peppers with olive oil and sea salt in a large bowl for even coating.

Batch grilling: Grill all the peppers at once to avoid multiple rounds of cooking.

Turn occasionally: Turn the peppers occasionally to ensure they blister evenly, reducing overall cooking time.

Serve immediately: Have your serving dish ready so you can serve the grilled peppers right off the grill.