I love grilled shishito peppers, and am able to eat great quantities of them in one sitting. Grilled shishito peppers appear to be trending at restaurants these days, which is understandable as they make for great bar snacks. If you come across good looking shishito peppers (I found some at Fresh Direct recently), it’s super easy to make them at home.
Here’s how I grill them:
For about 1/4 lb. of shishito peppers —
Rinse and dry the peppers. In a glass bowl, drizzle the peppers with good quality olive oil (about 1/2 tbsp) and squeeze the juice of 1/2 lemon. Salt generously.
On a flat griddle at medium-high heat (or a skillet, if you don’t have a griddle), grill the peppers in a single layer, turning them, until they have nice char on both sides and blister. (**Of course, shishito peppers would be great on a real grill/bbq — we just don’t have access to one at home.)
Lay out the peppers on a plate, sprinkle some more salt (if you’d like), squeeze some more lemon juice and serve hot. Enjoy!