Limey Blistered Shishito Peppers

This is my go-to appetizer when friends come over—it’s always a hit, feels fresher than the usual cheese and crackers/chips and dip, and is super quick and easy. They’re best served hot, but that’s never a problem because they’re gone in minutes. It’s such a simple recipe, but also one of my most-shared.

Nine out of ten shishitos are pretty mild, but every so often, you’ll get one with a kick—that’s part of the fun. In the summer, I throw them on the grill for extra smokiness. And if you’re feeling dramatic, a splash of high-proof alcohol and a quick flame makes for a solid party trick.

~ Camilla

Harlan’s Food For Thought

Protein: 4g

Carbohydrate: 15g

Fat: 29g

Calories: 320

This appetizer is low-calorie and delicious. The majority of the calories come from the Avocado oil, which is a healthy source of dietary fat.

While generally mild, Shishito peppers occasionally have some "kick". The perceived heat from peppers comes from a naturally occurring chemical compound called "Capsaicin". While capsaicin does add some heat (which some people love and some people can't tolerate), it also has some proven health benefits.

Known benefits of Capsaicin include:

Decreased inflammation

Pain relief

Improved metabolic function

Improved cardiovascular function

So, if you can tolerate it, a little heat is good for the body!

Below is an overview referencing some of the metabolic benefits of capsaicin, for those of you that like to see objective data.

~ Harlan Wolff, Registered Nurse and Clinical Educator

Limey Blistered Shishito Peppers

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Servings: Snack for 3

Ingredients

2 tbsp avocado oil

1 bag (~8 oz) shishito peppers

Fresh lime juice

Flaky salt, to taste

Instructions

Heat the pan:

Place a skillet (preferably cast iron) over high heat and let it heat up before adding anything. Once the pan is ripping hot, add the avocado oil.

Blister the peppers:

Add the shishito peppers in a single layer. Let them sit undisturbed for about 1–2 minutes until they develop a char. Then, toss and cook for another 3–4 minutes, shaking the pan occasionally, until blistered all over. Don't be afraid of some dark color—those blistered spots are where the flavor happens.

Season

Remove from heat and squeeze fresh lime juice over the peppers. Sprinkle generously with flaky salt.

Serve warm!