Charred Shishito Peppers

  • shishito peppers
  • olive oil
  • sea salt
  • lemon wedge
  • Lightly spray peppers with olive oil; if you do not have an olive oil mister, then just use enough to lightly coat the peppers
  • Preheat grill on high until it smokes, then turn down to medium-to-high heat
  • I use a grill basket to make tossing easier
  • Grill the peppers with lid closed until they start to char and “shrink”; check & toss frequently.
  • Leave lid open as they are getting close to done to prevent over charring.
  • Remove from heat to serving bowl or platter, sprinkle with a dash of sea salt and a squeeze of lemon

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