These blistered shishito peppers are restaurant-fancy. Smoky, oily, crispy, salty, irresistible. A dish this good seems difficult to make, but it is actually unbelievably easy. Like turn-on- a-pan-and-toss-some-peppers-in easy. Add some salt and you’re ready to impress. Want next level goodness? We recommend a sprinkle of shichimi togarashi—a traditional spice blend of red chili, dried mandarin orange, Sichuan peppercorns, sesame and poppy seeds, and ground ginger.
Prep time: 5 min.
Cook time: 7-10 min.
Serves: 4
Ingredients
- 1 lb. shishito peppers
- 2 tsp. high heat oil
- Yuzo mayo
- Shichimi togarashi (traditional 7 spice pepper blend)
- Flaky sea salt
Directions
Step 1
Heat 2 tsp. oil in a large cast iron skillet on medium-high heat. Add peppers in a single layer. Several batches may be required to avoid crowding. Carefully turn with tongs every couple of minutes, allowing each side to blister. Cook 7 – 10 minutes.
Step 2
Season with flaky salt and shichimi togarashi. Serve immediately with a side of citrusy yuzu mayo for dipping.
More Recipes
Grandma Hattie’s Slow-Cooked Corned Beef
Some recipes carry more than just flavor—they hold stories, traditions, and the love of generations past. This corned beef recipe was handed down from my great-grandmother, Hattie,, whose family came from Ireland. In the old country, this dish was made with pork, but...
New Morning Market’s Late Summer Gazpacho
Two Delicious Gazpacho Recipes These two gazpacho recipes are ideal for beating the late summer heat and making use of the nutrient-rich garden vegetables that are plentiful this time of year. Plus, as an added bonus, this classic summertime soup doesn’t require any...
Sweet Potato Fry Black Bean Tacos
Clean Comfort Cooking with New Morning Market Turn your next taco night plant-based! Our favorite part about these tacos? They’re literally made of sweet potato french fries seasoned with our favorite Siete seasoning. These tacos come together so easily using pre-cut...