Blistered Shishito Peppers and Radishes
Blistered shishito peppers meet crisp, peppery radishes in this five-minute appetizer. Smoky char, fresh snap, and every so often... a fiery little shishito keeps you on your toes!
Ingredients
- 1 tablespoon avocado oil*
- 12 ounces shishito peppers, about 30
- 8 red radishes, halved (or quartered if large)
- 1 clove garlic, minced or ¼ garlic powder
- ¼ teaspoon kosher salt, plus more to taste
- 1 tablespoon fresh lemon juice
Instructions
- Cut off the long stem from each pepper without fully removing the top. It's important to leave the stem end intact.
- Add avocado oil to a large skillet (or liberally mist the pan with avocado oil spray) and warm over medium-high heat. Add the radishes cut-side down and cook until they start to soften and brown on the bottom, about 3 minutes.
- Add the peppers to the pan in a single layer (it's okay if there's some slight overlap) and crank the heat to high. This is the moment to pull the radishes if you like them firmer—see the note below. Let everything cook undisturbed until the peppers are blistered and browned on the bottom, about 2 minutes, then toss and continue cooking, tossing occasionally, until the peppers are charred and blistered in spots, 2 to 3 minutes more. Add a little more avocado oil or a mist of spray if the pan gets too dry.
- Turn off the heat. Add the garlic and salt and toss to coat—the residual heat is plenty to take the raw edge off the garlic without scorching it.
- Squeeze on the lemon juice, give everything a good toss, then cover the skillet and let the vegetables rest off the heat for 1 to 2 minutes.
- Remove the cover, season with additional salt if desired, and serve.
Notes
Like your radishes firmer? Remove them from the pan right before you crank the heat to high and add the peppers. Stir them back in at the garlic step (Step 4) so they warm through and pick up the lemon and salt—without taking on the full high-heat char.
A note on heat: Avocado oil has a high smoke point, so it can handle high heat beautifully—but I'm keeping this at medium-high on purpose. The radishes need time to cook through, and gentler heat lets the veggies blister and brown evenly instead of scorching on the outside while staying raw inside. If you decide to skip the radishes, crank up the heat to high for a quicker, more dramatic char on the peppers!!
Nutrition Information per serving
Calories: 70Carbohydrates: 8gProtein: 1gTotal Fat: 4g— Unsaturated Fat: 3.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 135mgPotassium: 267mgFiber: 3gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 132mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.