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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." 

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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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