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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. 

Cheryl Slocum
Recipe by Cooking Light August 2016

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
Serves 4 (serving size: 2 oz. peppers and about 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl.

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

  • Combine peppers and oil; toss to coat.

  • 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. 

Chef's Notes

You want to make sure the pan is extremely hot. Dense cast iron is ideal for charring: Once hot, it won't cool down when ingredients are added. Use only a small amount of oil--just enough to prevent vegetables from searing onto the pan surface and tearing when turned. Too much oil would create a barrier and cause the peppers to fry--you want them to char. Stirring would both cool down the pan and keep the peppers from making sufficient contact with the hot surface to blister and darken.

Nutrition Facts

52 calories; fat 3.9g; saturated fat 0.2g; mono fat 2.4g; poly fat 1.2g; protein 1g; carbohydrates 3g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 175mg; calcium 8mg; added sugar 0; sugars 1.
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