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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
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.
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.
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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