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