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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Blistered Shishitos with Sea Salt
vegetarian
vegan
charred
side
cast-iron
Whole peppers thrown into a dry, ripping-hot pan until their skins balloon and blacken in patches. One in ten will be hot.
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RECIPE
Blistered Shishitos with Sea Salt
Whole peppers thrown into a dry, ripping-hot pan until their skins balloon and blacken in patches. One in ten will be hot.
Prep5 mins
Cook8 mins
Total13 mins
Servings4
vegetarian
vegan
charred
side
cast-iron
Ingredients
- 1 lb shishito peppers
- 1 tbsp neutral oil
- 1 tbsp flaky sea salt
- 1 lemon
Preparation
1
Dry the peppers thoroughly. Any water on them will steam and stop the blistering.
2
Heat the dry skillet over high 6 minutes until it is faintly smoking.
3
Toss the peppers with 1 tbsp oil and tip them in, in a single layer.
4
Leave them 2 minutes without stirring. Blisters form where the skin sits flat on hot metal — constant tossing gives you soft peppers with no color.
5
Toss once, then leave again 2 minutes. Repeat until they are slumped and blackened in patches, about 8 minutes total.
6
Off the heat, hit them with flaky salt and lemon and serve straight from the pan.
Servings and Nutrition
Number of Servings in Blistered Shishitos with Sea Salt4
Nutrition for 1 serving (1 cup)
90Calories (kcal)
2Protein (g)
8Carbs (g)
6Fat (g)
Protein 2.0g9%
Carbs 8.0g34%
Fat 6.0g57%