Blistered Shishito Peppers

Serves

4

Prep Time

5 minutes

Cook Time

10 minutes

Print

While living in Charlotte, NC; I fell in love with a Spanish tapas style wine bar, visiting weekly. Determined to try everything on the menu at least once, I ordered their blistered shishito peppers, bracing myself for the spice. I was pleasantly surprised by their mild heat, and flavor most similar to a green bell pepper. This dish is a simple one, made extra special with our Persian Lime Olive Oil, and artisan Jalapeño Mint Bar Syrup. Our Hawaiian Black Sea Salt makes the perfect finishing flavor. It’s preferred to use this sea salt in dishes with such few ingredients so it has the chance to stand out and be recognized (it deserves it)! Recipe By Taylor MacDougall

Products used: Hawaiian Black Lava Sea Salt, Jalapeño Mint Bar Syrup, Persian Lime Olive Oil

Ingredients

3 Tbsp SOOC Persian Lime Olive Oil
6 oz pack Shishito Peppers
1 Tbsp SOOC Jalapeño Mint Bar Syrup
¼ tsp SOOC Hawaiian Black Sea Salt

Directions

Heat a large cast iron skillet over medium-high heat (on the grill or stovetop).

With a skewer or tip of a paring knife, poke a tiny hole into each pepper. This keeps them from bursting then shriveling!

Add the Persian Lime Olive Oil and the shishito peppers, stir every couple of minutes for about 10 minutes. Until the peppers are softened slightly with some charred spots. Remove from heat.

Before serving, drizzle the Jalapeño Mint Bar Syrup over top and season with the Hawaiian Black Sea Salt. Enjoy!