Simply sautéed with a little olive oil and salt, this traditional Spanish dish looks spicier than it appears. Similar to a green bell pepper, these thin fingerling fruits have a sweet flavor and a mild heat.
Blistered Shishitos With Garlic and Ginger [Vegan]
- 4 tablespoons olive oil, divided
- 2 teaspoons toasted sesame oil, divided
- 12 ounces shishito peppers, washed and patted dry
- 1 teaspoon flaky sea salt, divided (plus more for garnish)
- 3 large garlic cloves, minced
- 2 heaping teaspoons minced fresh ginger
- pinch of freshly-ground black pepper
- 2 teaspoons freshly-squeezed lime juice
- 1 teaspoon sesame seeds
- In a medium skillet over medium-high heat, combine 2 tablespoons of olive oil and 1 teaspoon of sesame oil. When hot, add half of the peppers to cover the bottom of the skillet in a single layer. Sprinkle 1/2 teaspoon of salt over the peppers, and toss the peppers to coat them evenly. Cook until the peppers are blistered and starting to char in places, about 4 to 6 minutes.
- Add half the minced garlic and half the minced ginger, toss to combine, and cook for 30 to 60 seconds, until the garlic just begins to turn golden—do not let the garlic burn. Immediately transfer the peppers to a serving plate, and use a silicone spatula to scrape all the bits of garlic and ginger over the peppers.
- Return the empty skillet to the stove and repeat the process: heat the remaining olive and sesame oils together, blister the peppers with the remaining 1/2 teaspoon salt, then add the remaining garlic and ginger and when finished, transfer to the serving plate.
- Sprinkle the peppers with a few pinches of salt, along with black pepper, lime juice, and sesame seeds, and toss to combine. Serve hot, and enjoy!