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Shishito peppers have become a fashionable appetizer at tapas bars and upscale Spanish and Mexican restaurants. The dormant gambler within us might be what’s driving the attraction to this simple dish—wondering if we’ll get the “one in ten” that is super hot. Or maybe it’s because they’re just so good and seem to compliment pretty much any meal they’re part of. Regardless, they’re super easy to make at home and though they’re best served hot off the grill, they are pretty amazing chilled as leftovers as well.

Serves – 4 people

Prep Time – 2 Minutes

Cook Time – 8 Minutes

Ingredients

• 1 quart fresh Shishito Peppers
• (about 4 cups)
• 2 teaspoons olive or coconut oil
• 1 1/2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4-1/2 teaspoon Kosher salt

Instructions

Step 1

Place the peppers in a colander and rinse well under cold running water. Allow to drain for a few minutes.

Step 2

Heat a medium sized skillet for about 30 seconds over high heat. Add the oil, tilting the pan to coat evenly.

Step 3

Add the peppers to the skillet and toss to coat with oil. Allow the peppers to begin to change color, then reduce heat to medium high.

Step 4

Stir in the lemon juice, zest and salt. Cook , tossing frequently, until peppers are tender and evenly blistered.

Step 5

Turn out onto a platter and serve immediately.