Grilled Shishito Peppers

This weekend was all about enjoying time outside and relaxing. We’ve had a stretch of gorgeous, sunny days in the city, so it’s been fun to enjoy our rooftop, walk along the river, and finally embrace New York’s newest mode of public transportation, the Citi Bike!

On Saturday morning, before our bike ride, the Mr. and I strolled through the farmers market and picked up some local Shishito peppers for dinner. These small, mild, Japanese green peppers have slowly been appearing on restaurant menus all over the city and have recently become our favorite appetizer / side dish.

They’re extremely easy to prepare and taste exceptionally good in the summertime with a sprinkling of olive oil, sea salt and a wedge of lime.

Blistered Shishito Peppers

½ pound fresh Shishito peppers, rinsed and patted dry

1 Tablespoon Olive Oil

½  Teaspoon Sesame Oil

Sea Salt

Optional: Sprinkling of toasted sesame seeds and a wedge of lime

Heat a grill pan to medium-high heat.

Toss the Shishito peppers, olive oil, sesame oil and sea salt in a large bowl and mix to thoroughly combine. Carefully place the peppers on the grill pan in a single layer and cook until the skin of the peppers appear charred/blistered (approximately 3-5 minutes). Toss the peppers and cook for another minute or two, until evenly charred/blistered on all sides. 

Remove from the grill pan and season with additional salt to taste. Serve immediately.