Peppers are a sacred vegetable in my culture. Literally! I love them any way: roasted, raw, chopped, sliced in a salad, dipped, fried, spread… I haven’t tried a dessert with them yet, but who knows? Maybe it’s delicious (or not). Anyway, what I want to say is that peppers are the best and coolest vegetable in the world.
I used to think bell peppers were number one, but recently, my opinion has changed. Amazing friends bring amazing gifts—like freshly picked shishito peppers from their garden. And while you risk eating them all before you get home, the best way to properly treat them is to grill them. Thanks to my friend Pauline’s tip to use sesame oil instead of light olive oil, a miracle happened. An absolutely delicious tip that got me hooked on these peppers. Did I mention the smell? The fresh scent of green shishito peppers is out of this world.
Shishito peppers are to me what steak is to a meat lover! There, I said it.
What are shishito peppers?
These folks have a very fun name “shishito.” These peppers have Japanese origins, come with a fresh green color and wrinkly shape. Don’t let their look fool you; they will become your favorite, guaranteed! Shishito peppers are rich in vitamin C, vitamins B6 and E. That means your immune system will do a happy dance, and your nerves will chill out a bit. If you’re lucky, you might get a mildly spicy one in the bunch—what a treat!
What do you need?
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- Shishito Peppers: Wash and dry them well to remove excess water before adding to a pan with hot oil.
- Light Olive Oil: Or another high-temperature cooking oil, just a drizzle is all you need.
- Sesame Oil: The star of the meal. Don’t skip it, or you won’t get the full experience.
- Salt: I used pink Himalayan salt, but coarse sea salt or kosher salt will do just fine, maybe even better.
Note: While you can eat the peppers as they are, grilled and sesame-ed (is that a word?), I highly recommend not forgetting the herby balsamic vinaigrette. See instructions below.
Useful tools
If you don’t already have a cast iron skillet, now is the time to add a good one to your kitchen. I strongly recommend the Lodge pre-seasoned cast iron skillet. It is a real game-changer! While some believe cast iron is tricky to maintain, I assure you it’s much easier than it seems. If you want to learn a bit more on how to care for a cast iron, and many other useful tips, download my Top 20 Kitchen Hacks today. And even better, it is completely FREE!
Grilled Shishito Peppers
Course: Salads, SidesDifficulty: Easy1
servings5
minutes10
minutes15
minutesIngredients
Shishito Peppers
Light Olive Oil
Sesame Oil
Salt
- Herby Balsamic Vinaigrette (1-2 servings)
1/8 cup balsamic vinegar
1 tablespoon honey
1 clove minced garlic or 1 tablespoon of my homemade garlic paste
1 teaspoon mustard
salt and pepper to taste
some very finely chopped purple onion or green onion
Directions
- Shishito Peppers
- Preheat a cast-iron pan (or your favourite pan) on medium-high heat and add a drizzle of light olive oil.
- Add the washed and well-dried shishito peppers to sear.
- Lower the heat to medium and let them blister and get that smoky skin. After about 5 minutes, turn them over to finish grilling on the other side. Watch them closely – you don’t want them burned just slightly charred.
- After another 5 minutes, transfer them to a plate. While still warm, pour the herby balsamic vinaigrette on top. Mix slowly and let them rest for 10-15 minutes before serving.
- Herby Balsamic Vinaigrette
- Mix everything well, and voila! You have a magic herby vinaigrette with multi-purpose use.
- How to serve
- Shishito peppers are an excellent side dish to your mains, such as a nice steak or grilled chicken. But honestly, I can eat them as a standalone dish with a little feta cheese sprinkled on top. The options are endless. Enjoy, and let me know how much you like them and what other additions or changes you made!
Recipe Video
Notes
- Feel free to grill the peppers on the grill, but be careful not to char them too much.
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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