I think I may of found my favorite snack of the summer. Shishito peppers! They are quickly becoming the new cauliflower – making there way onto menus all over restaurants in Toronto. I made them for the first time this weekend for a girls getaway up north. Food is always a major priority for our girls weekends (as it should be). Usually our menu combines our go-to favorites (aka cheese ball) and trying out new recipes. This weekend we were eager to try shishito peppers on the BBQ. The recipe was super simple – and they were a huge hit. Find out how to make them below!
Shishito peppers are small, green finger length peppers. They are perfect for snacking on or to serve as a side dish. One in every ten peppers are apparently spicy – although I haven’t come across one yet. This recipe only calls for sea salt & oil but next time I want to try soya sauce or sesame oil. Here it is!
Ingredients for Shishito Peppers on the Grill
1 bunch of shishito peppers
course sea salt
How to make Shishito Peppers
I decided to make this batch on the grill (woohooo for bbq weather) but you can also make them on the stove. I will likely make a batch this week so I’ll keep you posted on how they turn out. Give the shishito peppers a good wash and then heat up the grill to medium. Pop them on the grill/bbq and turn every 3-4 minutes to char the peppers. We finished them off in a veggie tray on the grill so they wouldn’t completely burn. They will take about 10-15 minutes to cook. Once they are cooked toss them in olive oil & course sea salt. You can also drizzle lemon over top.
Serve immediately, you can eat them like chips, just pop them in your mouth like candy (minus the stem).