Grilled Shishito Peppers ??️?
The Russian Roulette
Shishito peppers are the Japanese cousins to Spain’s famed Padrón peppers. In fact, both shishito and Padrón peppers work great with this recipe. So use them interchangeably.
The peppers are generally very mild, seeds and all, but once in a while you are bound to encounter a spicy one. It’s a Russian roulette sort of thing.
Shishito and Padrón peppers are more often than not fried. But we suggest grilling them for a healthier take.
You will also be adding a lovely smokiness to the peppers. And who doesn’t love a smoky dish. We also love them accompanied with Argentinian chimichurri sauce, an ideal companion for grilled meats (i.e. asados).
So our suggestion is to have grilled shishito peppers as a side to your grilled meats. And to serve both with chimichurri. Beautifully simple.
Grilled Shishito Peppers
Grilled shishito peppers are perfectly smoky, and the ideal sidekick to your grilled meats! Serve them up with chimichurri sauce for an ideal situation.
For the chimichurri sauce
- 1 batch chimichurri sauce
For the grilled shishito peppers
Soak your wooden skewers in water for at least 20 minutes.
Heat up a grill pan or outdoor grill to high. Skewer your peppers onto the skewers, brush with olive oil, and sprinkle with flakey sea salt.
Place the skewered peppers on the grill in a single layer until they char and blister (6-8 minutes).
Serve with a generous helping of chimichurri sauce.