Grilled Shishito Peppers

Name: Grilled Shishito Peppers
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/2 pound shishito peppers, washed and thoroughly dried; 1 tablespoon olive oil; 1/4 teaspoon togarashi; Coarse sea salt, such as fleur de sel or Maldon

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4 servings Easy

Total: 15 mins

9 Ratings

Ingredients (4)

1/2 pound shishito peppers, washed and thoroughly dried
1 tablespoon olive oil
1/4 teaspoon togarashi
Coarse sea salt, such as fleur de sel or Maldon

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Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers. Delicately sweet and usually mild, they are an easy snack to throw on the grill. Simply toss with olive oil, cook on a hot grill, and sprinkle with togarashi (a Japanese spice mix) and coarse salt. These peppers are excellent beside a grilled protein such as BBQ beef ribs.

What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.

Sprinkling coarse sea salt over the grilled peppers gives them a nice crunch and burst of flavor. Try some fleur de sel or Maldon salt. Both can be found at gourmet grocery stores.

by Christine Gallary

Instructions

1Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
3Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

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