Shishito peppers are so addicting and incredibly easy to prepare and make the perfect appetizer, snack or side dish. Now is the perfect time to make them at home as they’re in season from summer to fall so you can find them in grocery stores and farmers markets. You and your family won’t be able to get enough of these crunchy, mild, and delicious peppers. They taste great with a squeeze of lemon juice and you can either roast them in the oven or on the stovetop; the instructions for both are below.
3-4 cups Shishito peppers
2-4 tablespoons avocado oil
Coarse sea salt
Freshly squeezed lemon juice (optional)
Roasting in oven:
Preheat oven to 450degrees.
Line baking sheet with parchment paper or silpat non-stick baking mat
Coat or spray peppers with avocado oil and place on baking sheet. Sprinkle generously with salt. Roast in the oven for 7-10 minutes until peppers are blistered and puffy.
Remove from oven and serve immediately.
Heat oil in skillet (I used a cast iron skillet) over medium-high heat to warm.
When skillet is hot, using tongs add the peppers to the pan in a single layer.
Cook peppers without moving them for a few minutes so they get charred on one side and then continue to turn frequently until darkened and blistered in a few places. If you prefer them to have a bit of a crunch, cook for about about 7-9 minutes or if you prefer them wilted completely, cook them longer, about 12-15 minutes. (This is how my family prefers them).
Transfer peppers to a plate, squeeze with a fresh lemon (optional), and sprinkle with extra salt.
Serve immediately and enjoy!