I’ve always been a fan of roasted peppers. There’s something about eating peppers raw (which I love by the way, especially Thai bird chilies), and eating them roasted. One of my favorite roasted peppers, and I am always a fan when eating Latino food and they plop one on my plate, is chiles toreados. Chiles toreados is a roasted whole jalapeno pepper that is lightly oiled and salted, and when bitten into just screams deliciousness. The great thing about these roasted chiles is they may be a bit mild, medium, or pack a heck of a punch. Roasted shishito peppers is basically the same, however these are more on the milder side, allowing you to eat them as a snack.
Upon wandering around my grocery store this week, I noticed they had shishito peppers in bulk. Was I stoked? Heck yes. No one really carries shishito peppers around here, so I decided to grab a handful and check out the quality before purchasing them in bulk.
I took them home and roasted them. Were they good? No, they were excellent.
Let’s get started.
- 1 cup of shishito peppers
- 1 tbsp olive oil
- 1 tsp koshers salt, to taste
Start by heating a large cast iron skillet on medium-high heat, and let it stay on the burner for a few minutes, or until it starts to lightly smoke.
During this time, add the shishito peppers to a bowl, add in the oil and salt, and give it a good toss.
Add these to the hot skillet, and stir around. They will blister really quickly, and get a nice char in only a matter of a few minutes.
Once these are lightly charred, remove and serve immediately.
Gosh these things are great. Perfect to serve as an appetizer, along with some cold beer, these are seriously a real delight. Pick them up by the stem, and pluck the sucker in your mouth. Chomp and remove the stem. The fun part is that you may get a spicier one, but with that said, these are not too spicy, so don’t be afraid.