Charred Shishito Peppers with Smoked Salt

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

We like to refer to shishitos as the Japanese jalapeño. They have big flavor with a little bit of heat. They pack a punch even if you cook them thoroughly, but when you half-sear them, as in this dish, their full flavor really shines through. Charred shishitos are equally delicious at room temperature or right out of the fridge. If you can’t find shishitos, try using Cubanelle peppers. Sear them for a little longer depending on how large they are.