Blistered Shishito Peppers

by Laura

Shishito peppers are having a moment right now. They're on almost every sushi restaurant menu as an appetizer and are popping up outside of Japanese cuisine as well. They are best when kept very simple in my opinion (hold the bonito flakes please!). About one in every ten peppers is spicy, making the experience kind of a fun game of Russian roulette (yes, I am old...this is how I get my kicks these days). And an added bonus is that they are extremely easy to prepare at home.


6 oz. shishito peppers (this is the package size at Trader Joe's but will only make enough for 2 people in my experience, so multiply as necessary!)

1 tbsp olive oil

1/2 tsp. garlic salt

Flaky sea salt for finishing

Preheat a grill on high (can also use a frying pan over high heat). Toss peppers with olive oil and garlic salt. Place peppers directly on grill and turn every 2 minutes until they are blistered and black in parts (about 6 minutes). Remove from heat and finish with flaky sea salt to taste.