I’m having a terribly hard time concentrating writing this post because all I want to do is watch this Harry Potter marathon on tv.
And you know what’s funny? We sit through the commercials when these marathons are on even though we own the DVD set so we can easily pop in the discs and be done with two movies before one is even done on tv. Haha
Let’s chat shishito peppers. I first encountered these guys when I visited Scottsdale, AZ three years ago. I had never had a shishito pepper in my life and apparently they’re super popular there. When they first brought it out to our table, the locals there told me that shishito peppers are kind of mysterious. You never know what you’re going to get because 9/10 shishitos you eat aren’t spicy but then there’s that rogue one in the bunch and your mouth will be on fire.
Well, my first ever shishito pepper I ever tried was that rogue one and I thought I was going to breathe fire, haha
I guess that’s where the addictions started. Every time I see shishito peppers on a menu, I order it.
The best way to make shishito peppers is to blister them in a skillet or toaster oven and then toss them with freshly minced garlic. Omg, I could snack on these ALL DAY.
I was at Trader Joe’s several months ago and spotted a bag of shishito peppers and freaked out. I bough three bags on the spot. I haven’t been able to find them at any other grocery store. Not even Wegman’s! And Wegman’s has everything.
Time to get a-snackin’!
Quick and easy blistered shishito peppers make for a great snack tossed with freshly minced garlic!
- Olive oil
- 6 ounces shishito peppers
- 2 cloves garlic, finely minced
- Kosher salt
Preheat oven to 400 degrees Fahrenheit.
On a foil-lined baking sheet, drizzle olive oil over shishito peppers and gently toss.
Bake for 6-7 minutes, or until shishito peppers are blistered and softened.
In a bowl, toss together with garlic and sprinkle with kosher salt. Serve warm.
*Nutrition facts are an estimate and not guaranteed to be accurate.