Roasted Shishito Peppers

Shishito peppers: These small, mild peppers are the star of the dish. They have a unique flavor and an occasional spicy kick.

Olive oil: This helps to coat the peppers, allowing them to roast evenly and develop a nice blistered texture.

Sea salt: Enhances the natural flavors of the peppers and adds a touch of seasoning.

To achieve an even blister on your shishito peppers, make sure to spread them out in a single layer on the baking sheet. Overcrowding the peppers can lead to uneven cooking and prevent them from getting that perfect char. If you find that your oven has hot spots, you might want to rotate the baking sheet halfway through the roasting time to ensure all the peppers blister evenly.

• shishito peppers - Substitute with padron peppers: Both peppers have a similar mild heat and slightly sweet flavor, making them an excellent substitute.

• shishito peppers - Substitute with mini bell peppers: These have a similar size and sweetness, though they lack the occasional heat of shishito peppers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, suitable for roasting vegetables.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a good substitute for seasoning.

• sea salt - Substitute with Himalayan pink salt: This salt has a similar mineral content and flavor profile, offering a slightly different but still pleasant taste.

• Allow the roasted shishito peppers to cool completely before storing. This helps prevent condensation, which can make the peppers soggy.
• Transfer the cooled peppers to an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible before sealing.
• Store the container or bag in the refrigerator. The peppers will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the peppers. Arrange them in a single layer on a baking sheet and place in the freezer until fully frozen. This prevents them from sticking together.
• Once frozen, transfer the peppers to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the peppers in the refrigerator overnight or reheat directly from frozen in a hot oven or skillet until warmed through.
• To maintain the best texture and flavor, avoid microwaving the peppers, as this can make them mushy.

• Stovetop Sizzle: Heat a skillet over medium-high heat. Add a splash of olive oil and toss in the leftover shishito peppers. Sauté for 2-3 minutes until they are warmed through and slightly crispy again.

• Oven Revival: Preheat your oven to 400°F (200°C). Spread the shishito peppers on a baking sheet and roast for 5-7 minutes. This method helps retain their blistered texture and enhances the smoky flavor.

• Air Fryer Magic: Set your air fryer to 375°F (190°C). Place the shishito peppers in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Quick Fix: Place the shishito peppers on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 30-45 seconds. This method is the quickest but may slightly soften the peppers.

• Grill Reheat: Preheat your grill to medium-high heat. Place the shishito peppers on the grill grates and cook for 1-2 minutes on each side. This method adds an extra layer of smokiness and char.

• Toaster Oven Crisp: Preheat your toaster oven to 375°F (190°C). Arrange the shishito peppers on the tray and heat for 5-6 minutes. This method is perfect for small batches and maintains their crispy texture.

• Oven: Used to preheat and roast the shishito peppers at the specified temperature.

• Mixing bowl: Utilized to toss the shishito peppers with olive oil and sea salt.

• Baking sheet: Provides a flat surface to spread the peppers in a single layer for even roasting.

• Tongs: Handy for turning the peppers if needed and for serving them once roasted.

• Measuring spoons: Ensures accurate measurement of olive oil and sea salt.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Preheat the oven early: Start preheating your oven before you begin prepping the shishito peppers to save time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and faster transfer.

Toss in a bag: Place the peppers, olive oil, and sea salt in a resealable bag and shake to coat evenly.

Batch roasting: If making a large quantity, use multiple baking sheets to roast all peppers at once.

Serve in the baking sheet: Serve directly from the baking sheet to save on dishwashing time.