Description
Grilled Shishito Peppers are a simple and delicious appetizer featuring blistered shishito peppers charred over high heat, then finished with bright lemon juice, flaky salt, and tangy cotija cheese. This quick and flavorful dish is perfect for sharing and pairs well with a variety of main courses or enjoyed on its own.
Ingredients
Ingredients
- 2 pounds shishito peppers
- Olive oil, for drizzling
- Flaked salt, to taste
- 1 lemon, juiced
- 2 to 3 tablespoons crumbled cotija cheese
Instructions
- Preheat the grill: Set your grill to the highest heat setting to ensure the peppers will char quickly and evenly.
- Prepare the peppers: Toss the shishito peppers in a large bowl with enough olive oil to coat them evenly. Spread the coated peppers on a grill pan in a single layer.
- Grill the peppers: Place the grill pan on the hot grill, close the lid, and cook the peppers for 3 to 4 minutes until they begin to blister and char. Toss the peppers and grill for another 2 to 3 minutes, continuing to develop a nice char and blistered skin.
- Finish and serve: Remove the peppers from the grill and transfer them to a serving plate. While still hot, sprinkle them with flaked salt, spritz with fresh lemon juice, and top with crumbled cotija cheese. Serve immediately for the best flavor and texture.
Notes
- Shishito peppers are generally mild but can occasionally be spicy; serve with a cooling dip if desired.
- Using a grill pan helps keep the peppers contained while still giving them a nice char.
- If you don’t have cotija cheese, feta or parmesan can be a substitute, although it will change the flavor profile slightly.
- For an indoor alternative, you can broil the peppers on a baking sheet until blistered, about 5-7 minutes, turning once.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
