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Blistered Shishitos

Shishitos are so delicious, but enjoy with caution! About one in 10 of these little peppers is spicy. The seeds tend to be the spiciest part so avoid those if you can’t handle a lot of heat. Serve alongside a little dish to discard stems and seeds.

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Ingredients

number of servings
1
  • 16 ounce whole shishito peppers Added to
  • olive oil Added to
  • coarse or flaky sea salt Added to
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Directions

10 min.
1. Step

Lay the peppers out on a baking sheet and coat well with a generous amount of olive oil (about 2 tablespoons).

2. Step

Sprinkle with coarse or flaky salt (like Maldon).

3. Step

Roast at 425°F (220°C) about 10 minutes, or until browned.

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