This recipe for blistered shishito peppers with avocado crema comes from Susan Spungen’s new cookbook, Open Kitchen, which I wrote about last month. Just like Susan’s recipe for “Grilled” Romaine Ceasar Salad, this one is equally simple, delicious, and stunning. Truly, this has to be one of the easiest of easy appetizers I have ever made. In a nutshell, you: This is the kind of dish that will have you dreaming of a future dinner party, of having friends once again gathered around your table, surrounding this inviting platter, arms reaching in one after another, plucking shimmering, sea salt-flecked peppers from the heap, swiping them through the bright, tangy avocado purée. Oh to entertain again! Silver lining: in the meantime, you can make this dish all for yourself and relish not having to share it with anyone, because I assure you: you will not want to. I could eat this whole platter alone. I recommend serving it aside a bowl of chips + a margarita. Maybe call dinner done?
Shishito Peppers
Once a vegetable only to be found in trendy restaurants, Shishitos are now readily available everywhere: ShopRite, Trader Joe’s, Whole Foods. (At least where I am … I hope you, too, are finding Shishitos in your produce aisles?) Shishitos, like Padrón peppers, are small, green, and thin walled. They take well to high heat, fast cooking, and showers of sea salt. They are not spicy.
How to Cook Shishito Peppers
There are various ways to cook Shishito peppers, all of which share one common trait: high heat.
Broil: My preferred tool for blistering Shishitos is the broiler, because I find I can get a great char using a tiny amount of oil without smoking out my kitchen.Grill: Heat a grill to high heat. If you have a grilling vegetable basket, I highly recommend using it here to ensure your peppers don’t fall through the grates. Grill covered for 2-4 minutes total, checking every minute or so to ensure they shishitos aren’t charring too quickly. Roast: If you have convection, use it. Heat your oven to its hottest setting (550ºF if possible). Roast for 5 minutes; then check, give your pan a shake, and continue roasting until the peppers are charred to your liking, a minute or two more. Sauté: In a large sauté pan, heat a tablespoon of grapeseed oil over high heat. When it shimmers, add the peppers. Leave them alone for 1 minutes; then check. As soon as the peppers begin charring, flip each one over and cook for another minute or until charred to your liking.
PS: Blistered Green Beans (addictive!) PPS: Blistered Broccoli (also addictive!) Here’s the blistered shishito play-by-play: Combine an avocado, a few tablespoons of yogurt, and fresh lime juice in a food processor. Season with salt and Aleppo pepper (if you have it). Purée until smooth. Taste. Add more salt and lime to taste. Plop the purée into the center of a large platter; then … … schmear using the back of a spoon. Heat the broiler to high. Toss the shishitos with … … olive oil and a generous pinch of salt on a sheet pan. Spread into an even layer; then broil 2-3 minutes a side or until … … blistered to your liking. Tumble the peppers onto the platter and season with Aleppo pepper (if you have it) and sea salt to taste. Serve immediately. Chips + a margarita are never a bad idea. I’ve been loving having a stash of Aleppo pepper on hand. It’s very nice with this spatchcocked chicken with dates and artichokes, and it’s a really nice touch with the blistered shishitos as well. 5 from 4 reviews Aleppo pepper has a nice smoky flavor, with a subtle kick, too. If you don’t have Aleppo pepper, a pinch of cayenne, though much spicier than Aleppo pepper, would be a nice touch here.
