Charcoal blistered shishito peppers with Maldon salt and grilled lemon
Ingredients
Scale
- Fresh shishito peppers
- Maldon salt (or any flaky sea salt)
- 1 lemon, halved
- Olive oil (for grilling)
Instructions
- Preheat your grill to high heat. You want it hot enough to char the peppers quickly.
- Lightly toss the shishito peppers with olive oil to coat them evenly.
- Place the peppers on the grill in a single layer. Let them cook without moving for about 1 to 2 minutes until the skins blister. Use tongs to turn them occasionally for even charring all around.
- While the peppers are grilling, place the lemon halves on the grill, cut side down. Grill until they are nicely charred, about 1 to 2 minutes.
- Once the peppers are blistered and charred to your liking, remove them from the grill and place them on a serving dish.
- Squeeze the grilled lemon over the peppers while they’re still hot, letting the juice mingle with the charred skins.
- Sprinkle generously with Maldon salt, and serve immediately.
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