Blistered shishito peppers are the sweet and slightly spicy snack you won’t be able to stop eating. If you haven’t discovered them yet, you are in for a real treat. Don’t let the word “pepper” scare you away. The heat of these peppers is minimal, but the overall flavor is huge. When paired with the brown butter, lemon and Parmesan cheese, these little peppers will be hard to resist.
What are Shishito Peppers
Shishito peppers are a sweet East Asian pepper that have a heat level comparable to a jalapeno pepper. While they can turn red, they are typically harvested while still green. They can be cooked a variety of ways, but also eaten raw. When raw they have a sweet flavor and crisp crunch similar to a bell pepper.
The thing about this recipe that really makes the peppers shine is the addition of brown butter.
What is Brown Butter
Brown butter is simple butter that has been cooked past the melting point. During this process the milk solids separate from the fat and sink to the bottom of the pan. That creates the brown color which helps the butter to take on a deeper, nuttier flavor than regular melted butter
So Let’s Get Started
Start by making your brown butter. Simply melt your butter over medium heat using a small saucepan with a light-colored bottom so you can keep track of the color. Swirl or stir often to make sure the butter is cooking evenly. As the butter melts, it will begin to foam, turn golden brown and smell nutty. Pour the brown butter into a large mixing bowl.
Spread your shishito peppers out in a single layer on a broiler proof baking sheet. Broil the peppers until they are lightly blistered and just starting to soften. It helps to toss the peppers occasionally to make sure they are blistered evenly. Total broiling time is roughly 5-8 minutes.
Transfer the peppers to your large mixing bowl with the brown butter and toss lightly with the lemon juice, Parmesan cheese, lemon zest and salt.
Ingredients
- 4 tablespoons unsalted butter
- 16 ounces shishito peppers
- 1 tablespoon lemon juice
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- salt
Instructions
- Preheat your oven to high broil with your rack set to the top of the oven.
- Start by making your brown butter. Simply melt your butter over medium heat using a small saucepan with a light-colored bottom so you can keep track of the color. Swirl or stir often to make sure the butter is cooking evenly. As the butter melts, it will begin to foam, turn golden brown and smell nutty. Pour the brown butter into a large mixing bowl
- Spread your shishito peppers out in a single layer on a broiler proof baking sheet. Broil the peppers until they are lightly blistered and just starting to soften. It helps to toss the peppers occasionally to make sure they are blistered evenly. Total broiling time is roughly 5-8 minutes.
- Transfer the peppers to your large mixing bowl with the brown butter and toss lightly with the lemon juice, Parmesan cheese, lemon zest and salt.
