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These will be your new go-to appetizer or side dish once you try them! They are amazing dipped in garlic aioli or sriracha mayo. Careful, 1 in 10 peppers are hot!
Ingredients
- 8 ounces shishito peppers
- 2 tablespoons avocado oil
- ½ lemon
- coarse sea salt to taste
Directions
Step 1
Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
Step 2
Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
Step 3
Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.
Cook’s Note:
Use any high-heat oil such as avocado or peanut oil. You may use olive oil in a pinch, but it can smoke up your kitchen.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 87 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 4% |
| Sodium4mg | 0% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber2g | 5% |
| Protein1g | |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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