Blistered Shishito Peppers

These blistered shishito peppers are summer’s new bite and couldn’t be easier to make almost instantaneously. Padrón peppers can be treated the same way, but they can be hot, so choose accordingly. If you have leftovers, chop off the stems and use them in an omelet the next morning.

FOOD FACT: Shishito peppers are a sweet, small, and thinwalled East Asian variety that is known as "kkwari-gochu" in Korea due to their wrinkled surface resembling ground cherries. This variety is typically harvested while green, although I prefer a little red color for this dish for presentation purposes. About one in ten shishito peppers is spicy. This is induced by environmental factors such as exposure to sunlight.