Grilled Shishito Peppers
Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers. Delicately sweet and usually mild, they are an easy snack to throw on the grill. Simply toss with olive oil, cook on a hot grill, and sprinkle with togarashi (a Japanese spice mix) and coarse salt. Chowhound
Servings: 4
Ingredients
- 1/2 pound shishito peppers, washed and thoroughly dried
- 1 tbsp olive oil
- 1/4 tsp togarashi
Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. - Coarse sea salt, such as fleur de sel or Maldon
Sprinkling coarse sea salt over the grilled peppers gives them a nice crunch and burst of flavor.
Instructions
- Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
- When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
- Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.