Appetizer: United States – Blistered Shishito Peppers with Lemon-Pistachio Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 5 min

Cook 6 min

Total 11 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) shishito peppers
1 tbsp (15 ml) neutral oil (grapeseed or canola)
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 lemon, zested and cut into wedges
1 small garlic clove, minced to a paste
2 tbsp (30 ml) finely chopped fresh parsley
2 tbsp (30 ml) finely chopped roasted pistachios
1 tsp (5 ml) extra-virgin olive oil
1 tsp (5 ml) red wine vinegar (optional)
Pinch red pepper flakes (optional)

Show original ingredient measurements

12 oz / 340 g shishito peppers
1 tbsp (15 ml) neutral oil (grapeseed or canola)
1 / 2 tsp kosher salt, plus more to taste
1 lemon, zested and cut into wedges
1 small garlic clove, minced to a paste
2 tbsp (30 ml) finely chopped fresh parsley
2 tbsp (30 ml) finely chopped roasted pistachios
1 tsp (5 ml) extra-virgin olive oil
1 tsp (5 ml) red wine vinegar (optional)
Pinch red pepper flakes (optional)

Instructions

Make the gremolata: In a small bowl, combine lemon zest, minced garlic, parsley, pistachios, extra-virgin olive oil, a pinch of salt, and red pepper flakes if using. Set aside.
Preheat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes.
Add neutral oil and the shishito peppers; cook, tossing occasionally, until blistered and tender with charred spots, 4 to 6 minutes.
Remove from heat; season immediately with kosher salt and splash with red wine vinegar if using. Toss to coat.
Transfer peppers to a serving platter and spoon the lemon-pistachio gremolata over the top.
Serve hot with lemon wedges for squeezing just before eating.