Charred Shishito Peppers

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Charred Shishito PeppersRecipe

Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine

Charring refers to singeing and blistering the outermost layer of a food over extremely hot heat. This makes for a bolder flavor and adds a smoky nuance. Be aware: This type of high-heat cooking creates a lot of smoke, so be sure to ventilate the kitchen, or cook (in the pan) over an outdoor grill. Shishito peppers are tender, usually mild, and enjoyed whole. Serve with our spicy sauce or squeeze of fresh lemon juice. 

Serves 4 (serving size: 2 oz. peppers and about 2 tbsp. sauce)


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8 teaspoons canola mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Sriracha chili sauce
8 ounces shishito peppers
1 teaspoon olive oil
1/8 teaspoon coarse sea salt


Total: 15 Minutes

1. Combine first 3 ingredients in a bowl.

2. Heat a large cast-iron skillet over high heat for 5 minutes.

3. Combine peppers and oil; toss to coat.

4. Arrange peppers in a single layer in pan; cook, without moving, 3 minutes or until skins are blistered and lightly blackened. Turn peppers; cook for 3 more minutes or until charred all over. Transfer to a plate, and sprinkle with salt. Serve with sauce. 

Created date

June 2016

Nutritional Information

Calories 52
Fat 3.9 g
Satfat 0.2 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 1 g
Carbohydrate 3 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 175 mg
Calcium 8 mg
Est. Added Sugars 0
Sugars 1