Blistered Shishito Peppers are the perfect little snack bites! These wrinkled, finger-length peppers are not too spicy, can be served as a snack, side, or appetizer made in 3 minutes.
In a medium pan over medium-high heat, add the vegetable oil.
Add in the peppers. Cover with a lid, and cook for 45 seconds to a minute. Wait until it begins to make popping noises and look charred.
Turn the heat off and flip all the ingredients. Turn the heat back to medium-high and cover with the lid. Cook for an additional 45 seconds.
Remove from heat, use tongs to place all the peppers on a plate lined with paper towels. Sprinkle with salt, optional.
Notes
Make sure that the peppers are completely dry before adding them to the hot oil to unnecessary prevent splatters.
The peppers will retain their moisture if the pan is covered with a lid. Also, it will trap the smoke, which the peppers will absorb making them more flavorful!
You don’t actually have to cover the pan with a lid or remove it from heat during the flipping process, but I like to do it to avoid being splashed with hot oil.
You can use other seasonings or flavorings other than salt. it really depends on what you like! However, we find that the simpler the seasoning, the more you get to enjoy its natural taste.