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Maddy Douglass

Knitter and lawyer in San Francisco. 

Loves coffee, crafting, culture, and cheese plates.

"Say what you mean, mean what you say." 

 

How to make Blistered Shishito Peppers

Or, as I like to call it, How Not to Burn Down Your Kitchen. No guarantees on this one, though.

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Blistered shishito peppers are the newest trending dish (if I know about it, then it's gotta be already trending. I don't proclaim to have any kind of insight into the pre-cool culinary world.) and they're shockingly easy to make!

Step 1: Wash your peppers lightly in cold water and pat dry with a paper towel.

Step 2: Heat up about 2-3 tablespoons of oil on medium-high heat in a deep pan or pot where you have room to maneuver around the peppers. I did this in a saucepan and had to deal with tiny oil spots all over my stovetop - but that's the price you pay! You could also try this with butter. The key is some kind of greasing agent and high heat.

Step 3: Let sit on each "side" for a few minutes and then turn over with tongs. Make sure to avoid the flying grease spatters. Don't burn yourself or your kitchen.

Step 4: When each "side" has a blackened spot, remove from the pan with tongs and arrange on a plate. Grind fresh sea salt liberally over the top. Eat each in one bite.

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For the most part these peppers have a milder, smoky flavor when blistered like this and are great for a creative afternoon snack! But, be forewarned: approximately one out of ten is hot and will give you a little unexpected kick.

I've definitely gotten two hot ones in a pack before, so, take that for what you will.

Psst - Want this recipe for keeps? Sign up for the Foggy Day Studio email list below to get a printable copy!

High Five for Friday, vol. 14

Shabby Chic in Nob Hill

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