In our opinion, roasted peppers are as important to a taco table as the margarita in your hand, and shishito peppers are some of our absolute favorite!
When building your Cinco De Mayo Grazing Table or Taco Bar you want to achieve balance of flavors and colors; so for Part 2 of our Spring Recipe Series we're going to show you how to make these smoky, spicy peppers that just so happen to be the perfect balance to our tangy, bright Pickled Onions.
Overall, shishitos are not to spicy but every now and then you get a zinger or two in the batch - it's a fun surprise! These blistered shishitos have the perfect bite and the perfect little crunch when topped with our garnishing salt. We know that you are going to enjoy them as much as we do!
Let's Get Started!
Roasted shishito peppers are best when cooked quickly over a medium high heat. You are aiming for light charring on all sides, while leaving the peppers firm. You can use a grill basket in the summer for that fresh fire roasted taste, but preheating your cast iron skillet in the broiler as you prep the peppers will work just as well!
Wash your peppers well before roasting. No need to remove the stems they make the perfect handle for dipping and snacking.
Make sure to dry your peppers completely, you don't want any splashing when your peppers hit the hot pan.
Once your peppers are clean dry, toss them lightly in a neutral cooking oil with a higher smoke point. Avoid using oils like Virgin Olive or Canola Oil as they smoke at a lower temperature creating potentially undesirable aromatic and teste compounds.
Once coated, preheat your grill or skillet. You can start the pre-heating process before preparing your peppers if you want but be careful to watch over heating. You want to cook the peppers at a medium high heat to reduce the oil burning and creating a bitter taste. If you pan is smoking it is to hot, let it cool slightly before cooking. Not sure how hot is just right? Add a few drops of water to your hot pan, if they skitter around before vanishing you are ready to cook!
Pour into the hot cast iron carefully, while cooking oil isn't likely to catch fire, it will spit if you aren't careful.
Cooking on the Grill
Add your peppers to the hot pan or roasting basket on your hot grill, leave the lid open while cooking, our goal is the char the skin rather than cook the pepper through completely. Turn or toss lightly every 60 seconds until your peppers achieve and beautiful even char.
Cooking on the Stovetop
Preheat your cast-iron or heavy bottom metal pan, avoid nonstick and coated pans as they don't char well and can put off potentially harmful chemicals at high temperatures. Toss lightly every 60 seconds until your peppers achieve and beautiful even char.
Cooking under the Broiler
Preheat your cast-iron skillet under the high-broiler until warmed through but not yet smoking. Carefully add your peppers before placing back under the boiler. The broiler and hot pan will help cook on all sides, turn your pepper once they begin to chare to help them toast evenly; but be careful not to burn or overcook.
Once they are finished, carefully remove from heat, plate and sprinkle over with plenty of salt regular or flavored salt will do but we love serving them up with our Classic Floral Garnishing Salt. The super crunchy flakes mixed with the colors of the flowers and the flavors of the herbs are the perfect accompaniment to the shishitos and with a fun pop of color!