Blistered Shishitos

The first time I ate shishitos was about eight years ago in Minneapolis. My friend Rachael and I were at a cute Japanese restaurant and she ordered them. They were covered in lime, salt and chili powder and I was in love. Ever since, I’ve always grabbed a container at the farmer’s market or a bag in the grocery store whenever I see them. They are so easy to cook and are truly addicting.

What you need:

1 bag of shishitos (about 12 ounces)
3 gloves of garlic, chopped
2 Tablespoons extra virgin olive oil
kosher salt to taste

Heat up a skillet on the stovetop (I love using a cast iron skillet for this because it gets so nice and hot) over medium-high heat. After a minute or two, add the shishitos, olive oil and salt and give them a stir with a wooden spoon to coat them. After about five minutes, flip them over (the cooked side should be brown/black and blistered) either by giving the pan a toss or using tongs to flip them over. They will saute for about another five minutes. I add the garlic when they are about one minute away from being done. This way the garlic is just toasted and light brown. The shishitos will be blistered and some with have popped and deflated. Pour them onto a serving plate and make sure to scrap out all of the garlic and pour every drop of oil on top. It is full of garlicky flavor and salt. Eat right away!

When I want to make this into a meal, I immediately fry a couple of eggs in the same pan to scrap up any residual delicious flavor.

Keep in mind, one in ten are spicy so you may get a hot one!

Try adding cherry tomatoes

Adds another texture and color (and more nutrition!)

Summer sides