Appetizers don’t get much easier than these grilled shishito peppers, which are simply tossed with olive oil before being grilled over high heat using a mesh grill pan. We like to use Maldon salt for its exceptional mineral flavor and coarse texture, but you can use any type of coarse sea salt you have on hand. This dish is also great made using Spanish padrón peppers, which have a similar flavor and texture.
Grilled Shishito Peppers
1 lb. (500 g) shishito peppers
4 tsp. extra-virgin olive oil
Flaky sea salt or flaky smoked sea salt
Prepare a hot fire in a grill. Put a steel mesh fry pan on the grill, close the grill and preheat the pan for 10 minutes.
In a bowl, toss the peppers with the olive oil. Add the peppers to the preheated grill pan. Grill the peppers, tossing occasionally, until the skin is lightly blistered on all sides, 3 to 5 minutes. Transfer to a serving bowl, season generously with salt and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen