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Shishito Peppers with Lemon and Garlic
A fun little pre-dinner snack! Hit or miss, you might find one that packs a little heat!
Padrón or Shishito peppers
Flaky sea salt,
such as Maldon
Wedges of lemon,
Prevent your screen from going dark
Heat 1 Tablespoon oil in a large skillet over high heat until just smoking.
Add sliced garlic and sauté quickly before it browns.
Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
Transfer peppers and garlic to a bowl, sprinkle with salt, and toss to coat.
Repeat with remaining peppers, remaining 1 Tablespoon oil, and more salt.
Before serving, add a squeeze of lemon (if using) and toss to coat.
Instead of squeezing a wedge of lemon at the end, add a few lemon slices to the hot skillet. All charred up, lemons are even juicier...kind of caramelized! YUM!
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