Shishitos are weird little wrinkly peppers that are mostly sweet, but apparently throw out a hot one every now and then. It’s like a chili lucky dip! Except that I’ve never eaten one that was hot, so I’m starting to think that’s a myth.
You can throw them into a salad, if you want, but the best way to eat them is as a salty snack with a beer (or something). They’re a bit fiddly and meh if you try to use them like capsicum in a salad, but they really shine if you chuck them on the barbeque or skillet for a few minutes and eat them whole, seeds and all.
They’re so quick to prepare as a snack, you’ll be eating them in the time it takes you to assemble a cheese platter. If you haven’t come across shishitos before, make sure you give this recipe a go.
If you want the chili kick, throw some chili flakes into the bowl before you put them on the skillet.
Shishito snacksPrint This
- 2 tablespoons olive oil
- rock salt to taste
- 1 bag shishitos
- Preheat a skillet or BBQ grill on a high heat.
- In a bowl, add the shishitos to the oil and salt and coat well.
- Place the shishitos in a single layer on the skillet or grill and cook quickly until the skins begin to blister, around 5 to 10 minutes. Keep the shishitos moving so they cook and blister evenly.
- Sprinkle with a little more salt when you serve them. Optionally add some yoghurt on the side for dipping, sprinkled with paprika.