Description
These grilled shishito peppers are as good as if you ordered them from a restaurant, but so simple, you don’t have to fuss. Serve them with grilled fish for an easy dinner or as an appetizer that will be sure to please a crowd.
Ingredients
Scale
- 12 ounces of shishito or padron peppers
- 1 Tbsp olive oil
- 1/2 tsp flaky sea salt
- Freshly ground pepper, to taste
- 1 Tbsp + 2 tsp sherry vinegar (divided)
Instructions
- Wash and pat dry shishito peppers. Toss in a bowl with olive oil, salt, pepper, and 1 Tbsp sherry vinegar.
- Heat grill to medium-high heat, about 400-450F.
- Place peppers in grill basket over medium-high heat and cook for 10 minutes, tossing occasionally so they cook evenly, until they are blistered and have begun to deflate.
- Remove from grill and toss with remaining sherry vinegar. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1
- Sodium: 290
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 4
- Carbohydrates: 4
- Fiber: 1
- Protein: 1