.jpg)
Craving a quick and exciting appetizer or side dish? Look no further than these Chile-Lime Blistered Shishitos! These little green gems get a vibrant boost from a simple yet flavorful technique. We'll blister them in a hot pan until they're tender and charred, then take them over the top with a secret weapon: my Chile-Lime Salt. This handcrafted blend of kosher sea salt, fiery New Mexico chiles, and a touch of dehydrated lime adds a symphony of smoky, citrusy, and salty notes that will have you reaching for more. Let's get cooking!
Chile-Lime Blistered Shishito Peppers
Makes 4-6 appetizer servings
Ingredients:
8 ounces shishito (or Padrón) peppers
1 tablespoon neutral oil (such as grapeseed or avocado)
Directions:
Heat a large cast-iron (or other heavy-bottomed) skillet over high until very hot. A drop of water should immediately sizzle and disappear.
Toss the peppers with the oil so that they are completely coated. Add the peppers to the hot pan in a single layer and cook, without moving them, until they are blistered on the bottom. Flip and cook until blistered in spots and tender. Transfer hot peppers to a serving dish and season right away with a generous pinch of Chile-Lime Salt. Serve immediately.