Blistered Shishito Peppers with Garlic
An easy roasted shishito pepper and garlic recipe. It makes a delicious appetizer
Equipment
- Cast iron skillet
Ingredients
- 1 pint shishito peppers
- 1 tablespoon avocado oil
- 1 clove minced garlic
Instructions
- Heat a cast-iron skillet with avocado oil or another high smoke point oil.
- Heat the oil on medium-high heat. Add the shishito peppers and toss to coate them in the oil.
- Cook the peppers until the skins blister. Add the garlic and sprinkle with kosher or sea salt.
- Remove them from the heat and serve warm.
Notes
- You can cook shishito peppers in several ways. You can pan-fry as listed above, or use a vegetable basket and cook them on a grill.
- I recommend using an oil that can tolerate high heat. I have pan-fried shishito peppers in avocado oil, coconut oil, and canola oil. Do not use olive oil or it will get rancid.
- Cooked shishitos will keep up to 4 days in an air-tight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 4peppersCalories: 9kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 16mgCalcium: 2mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.