Blistered Shishito Peppers
I’m not sure what took me so long to make these at home, but I’m glad I finally got around to it. This is the perfect summer snack coming together with such few and *real* ingredients.
For the past few months I’ve shifted my diet from a pretty standard Western diet (vegan of course) to a more whole foods plant-based diet. My body craves whole real foods and I find myself not even wanting the processed junk I used to eat. This isn’t to say that I don’t enjoy processed foods ever, because that’s just not true, whether it be because I’m traveling or out of convenience for what’s at home (living with 7 adults makes it a little difficult to control what gets brought home), there are times that I definitely still eat processed. But a predominantly plant-based diet is what is best for me (+ the environment).
Most people would probably see this choice as restrictive, but I don’t eat this way 100% of the time, and I keep doing it because of how much I enjoy how it makes me feel. Your gut is one of your brains, and what you feed yourself and have your body digest has a huge influence on your mood, energy, and life in general.
So enjoy these awesome blistered shishito peppers that will have you craving more whole food snacks instead of reaching for those chips *every* time.
Careful while snacking, 1 in 10 of these peppers can pack some heat 🥵🔥
Blistered Shishito Peppers
Ingredients
- 2-3 cups shishito peppers
- 2 tbsp high-heat oil (e.g. safflower, sunflower, avocado)
- 2 tbsp freshly squeezed lemon juice
- flaky sea salt
- optional: lemon zest
Instructions
- Rinse and completely dry shishito peppers.
- On large skillet, heat oil over high heat. Add shishito peppers when the oil is hot*. Cook for a few minutes or until blackened and flip. Continue cooking until peppers are blackened and wilted.
- Remove the peppers from the heat and add lemon juice and flaky sea salt. Stir and serve with lemon zest on top (optional).
Notes:
*The safest way to test if the oil is hot it to place a wooden spoon/spatula in the oil and see if bubbles form around it. If they do, the oil is ready for frying!