Recipe provided by The Kitchn
2 dry pints shishito or padron peppers
1 tablespoon cooking oil (see Recipe Notes)
Coarse kosher salt or sea salt
10-inch or larger cast iron or stainless steel skillet (do not use nonstick)
Heatproof spatula or tongs
- Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
- Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
- Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
- Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
- Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Have a bowl of dipping sauce ready!
- Cooking oil: I prefer to use olive oil for this dish, though technically olive oil isn't ideal for this kind of high-heat cooking. I just love its rich, savory flavor with the salty peppers. If you'd prefer to use something else, I'd go for grapeseed oil or even peanut oil.
- Dipping sauce: Make a simple dipping sauce for these peppers by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and some hot sauce, like our Magic Summer Sauce.