herlongwayhome

I’ll be honest with you – I’ve never noticed shishito peppers in the grocery store before. Then, hubby and I went out with friends to a ramen place and we had blistered shishito peppers for an appetizer – I’ve been hooked ever since! And I’ve been actually noticing the peppers at the farmer’s market and Trader Joe’s.

Did you know: 1 in 10 shishito peppers are very spicy? The rest are just warm. And when they’re blistered, they make the most excellent vehicle for salt. Yep, these little guys are just an excuse for me to eat some salt. Because if you follow me on the ‘gram, you know I’m 100% obsessed with salt. In fact, I’ve got about 10 or 11 types of salt in my cabinet. #psycho

These cook up super fast – they puff, blister, and deflate. You can eat it in one bite and really do you here! You can season it up with anything! I used a Mexican spiced salt that I bought when I was in Mexico last year, and unfortunately it doesn’t have the ingredients in it. I’ve grabbed a few options for different salts I would try on these below.

I was actually thinking that for Super Bowl we could roast up a batch of these and include them on a big charcuterie board – what do you think? I love to do a little sweet-and-spicy combo on a grazing platter. I love that they still maintain a bit of their bright green color after they’ve been roasted. Also, I’ll say it again for the people in the back – I love how good spiced salts taste with these!

These little guys will be ready for you in about 10 minutes, longer if you like them really blistered. You will have to be a little hands on during the roasting so you can shake up the pan! Let me know if you try them!