Recipe: Blistered Green Peppers

The blistered green peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime, and soy sauce. Good as a beer snack or as part of a tapas table, but also delicious as a side dish.

In the photos for this recipe, I am using shishito peppers, but you can also use other kinds of small, green peppers, as long as they’re not too hot. Shishito peppers are most common in East Asia, and they turn red when ripe, but they are usually harvested while still green. The flavor is generally mild, except for the occasional hot and spicy ones, and there is no way to tell which one that would be. I am one of those that thinks it makes them even more fun to eat:)

Pimientos de Padrón (green Padrón peppers) are another kind of green pepper you can use for this recipe. The green Padrón peppers originate from Galicia, Spain, but the popular peppers are also grown at other places in Spain and in several other countries around the world. Padrón peppers have a rather mild, slightly bitter taste, which becomes smooth and a little sweet when sautéed. Just like shishito peppers, some of the Padrón peppers would be very spicy.

After frying, toss the peppers in a good olive oil and sprinkle with salt flakes and lemon juice.

You can also toss the peppers in high grade sesame oil and sprinkle with soy sauce and lemon.

Recipe: Blistered Green Peppers

Recipe by Mitzie Mee – Sanne

Course: Snacks

Servings

1

serving

The blistered green peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime, and soy sauce. Good as a beer snack or as part of a tapas table, but also delicious as a side dish.
In the photos for this recipe, I am using shishito peppers, but you can also use other kinds of small, green peppers, as long as they’re not too hot.

Cook Mode

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Ingredients

• 1 tablespoon good olive oil

• 1 teaspoon salt flakes

• 2 cups small green peppers (shishito or Padrón) or as many as will fit in your frying pan.

Directions

• Heat the olive oil in a pan and fry the peppers over medium-high heat. The first time I made the peppers, I overcooked them, and they became soft and sloppy. I know some people prefer them that way, but to me they are better when cooked al dente, so 3-4 minutes on the hot frying pan should be enough.
• When the peppers start getting brown blisters, you need to pay attention, because then they are almost done.
• Place the peppers in a bowl or on a tray, toss in olive oil and sprinkle with salt and lemon juice. Serve immediately.