Blistered Shishito Peppers

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • 2-3 cups shishito peppers, whole (about 35 peppers)
  • 2 garlic cloves, sliced into chips
  • 1 large shallot, thinly sliced
  • 2 tablespoons oil
  • salt and pepper, to taste

Tools

  • Knife
  • Skillet
  • Stove
  • Slotted Spoon or Spatula
  • Bowl

Method

  1. Add oil and garlic chips to a cold skillet, and turn the heat on to medium. This will allow time for the garlic to infuse the oil with flavor.
  2. Watch the garlic chips carefully, and remove from the oil with a slotted spoon just when they begin to brown. It happens quickly and they are easy to burn. Set aside.
  3. Turn the heat up to medium-high, and add the peppers to the hot garlic oil. They will crackle and blister. Turn them occcasionally until they are shrivelled and blistered all over. You may have to remove smaller ones before larger ones.
  4. Remove peppers from the pan and place in a bowl. Dust with salt and pepper, and mix in the fresh sliced shallot. Sprinkle the top with garlic chips, and either serve warm, or pack in a jar for enjoying later.