These blistered shishito peppers are the perfect salty bite to satisfy all my junk food cravings, without the junk. I’m excited to share with you this healthy, plant-based snack, with a subtle, salty crunch! And lucky for all of us, you can save on Morton Salt now at your local Albertsons with the Albertsons mobile app!
This post has been sponsored by Morton Salt, Inc. All thoughts and opinions are my own.
Plant-based alternative to junk food
I’ve been trying my best to stay away from junk food, and it has been important to me to find plant-based snacks that satisfy all my junk food cravings. The salty finish on these shishito peppers does just that, and I feel great about making the healthy choice!
Step by step blistered shishito peppers
You’ll love how easy it is to make these blistered shishito peppers. With these 4 ingredients, you’ll have your new favorite plant-based snack!
First, add your oil to a heavy-bottom pan and heat over medium heat. Add your garlic and cook until fragrant. This garlic-infused oil is going to be the most delicious bath for your shishito peppers.
Remove the garlic and add the peppers. Removing the garlic is important because it will burn if you don’t. You want to infuse the oil with garlic, not to burn the garlic.
Let them blister/char on all sides. Don’t let the char scare you; the light green peppers are not as tasty as the charred peppers! Use a splatter screen if you need to; it’s a great way to keep your stove from getting splattered in oil.
Once charred, add them to your serving dish and finish with Morton Coarse Sea Salt for that salty, crunchy finish. I really love how the salt helps to bring out the flavor in the peppers. The easy-to-shake lid makes finishing with this coarse sea salt super easy. I found the new packaging in the spice aisle at Albertsons.
Blistered Shishito Peppers
Ingredients
- 1 lb. shishito peppers
- 2-3 tablespoon avocado oil or other flavorless oil
- 3 cloves garlic peeled and smashed
- 2 teaspoon Morton Coarse Sea Salt
Instructions
- Heat the oil to a heavy-bottom pan over medium heat.
- Add your garlic and cook until fragrant. Remove garlic.
- Add the peppers. Let them blister/char on all sides.
- Finish with Morton Coarse Sea Salt.
We first tasted blistered Shishido peppers while on vacation at a spa resort two years ago. I've watched for the peppers at the store ever since and found them last week at Trader Joe's. Then I looked for a recipe and found you and yours, Candice. What a double blessing! We've made a couple batches since then, and now we are on to your salads--poppy seed dressing up first! Thanks so much for all you do, and share, and are!
I'm so glad you found it and loved it, Leslie! Can't wait to hear what you think about that salad... it's my favorite!!
Tried this for the first time tonight! Loved them! I will definitely be making this again. Great lo cal snack that my husband raved about! Thanks!
Yay! So glad to hear you enjoyed them, Mary.