Pepper Roulette– Blistered Shishito Peppers with Salt
The farmers say that 1 out of every 12 of these peppers is very hot and that you should be careful. I’ve certainly eaten a fair number of hot ones over my shishito pepper eating years and I’ve never found them to be excruciatingly spicy or anything like that. The rare hot one is somewhere between the medium salsa at a New Hampshire Mexican restaurant and a jalapeno. But it can be a rush to put a plate of these on the table and then watch to see who gets the hot one. It’s like a very low stakes game of roulette where if you lose, you simply have to have a sip of water and then you can play again. Speaking of low stakes, this is one of the easiest and fool-proof dishes that I’ve ever made and they are always delicious as long as you find good peppers at your farmers market and have a decent cast iron skillet. That’s not to put down the great Spanish tapas bars in NYC like Txikito that do this dish beautifully. It’s just that it’s accessible for most home-cooks as well. So get ready for pepper roulette and remember, always bet on shishito.
Blistered Shishito Peppers with Salt
Drizzle 1-2 tablespoons of good olive oil over 1 Pint of Shishito Peppers
Add a pinch of Kosher salt and toss to coat
Put peppers in a cast iron skillet and broil for 5-7 minutes or until they start to blister
Taste again and add more salt if desired