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
Featured INFRA Recipes – January
Enjoy these monthly recipes from our friends over at INFRA! Did you know that there are hundreds of independently owned natural food markets (just like us) across the country? We're all connected by the Independent Natural Food Retailers Association. Together, as...
Featured INFRA Recipes
Enjoy these monthly recipes from our friends over at INFRA! Did you know that there are hundreds of independently owned natural food markets (just like us) across the country? We're all connected by the Independent Natural Food Retailers Association. Together, as...
Featured INFRA Recipes
Enjoy these monthly recipes from our friends over at INFRA! Did you know that there are hundreds of independently owned natural food markets (just like us) across the country? We're all connected by the Independent Natural Food Retailers Association. Together, as...