Charred Shishito Peppers 4.000

Jennifer Chase for The Washington Post

May 26, 2018

Shishito peppers are an ideal barbecue appetizer. Their thin skin chars quickly, so you don’t spend much time at the grill, their mild, sweet flavor make them great for nibbling with drinks, and they’re light so you don’t fill up before you eat.

A little olive oil, some sea salt and a bit of flame bring out the best in these party favorites. Shishito peppers look similar to the Spanish Padron peppers, which can be prepared the same way. Padrons, though, are hotter, so consider that when purchasing.

To read the accompanying story, see: How to make the most of your grill time.

Make Ahead: After grilling, these peppers keep well in the fridge for up to 5 days. Bring to room temp before serving.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 16 to 20 shishito peppers
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt

Directions

Prepare the grill for direct heat. If using a gas grill, preheat to high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Combine the peppers with the oil in a medium bowl, sprinkle with salt and toss to coat. Place the peppers on the grate above the fire. Close the lid and cook for 3 to 4 minutes, until the peppers until blackened, then uncover and use long-handled tongs to turn them over for another 3 to 4 minutes.

Transfer to a platter. Serve warm, or at room temperature.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Andy Sikkenga.

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