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Charcoal blistered shishito peppers with Maldon salt and grilled lemon

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  • Fresh shishito peppers
  • Maldon salt (or any flaky sea salt)
  • 1 lemon, halved
  • Olive oil (for grilling)


  1. Preheat your grill to high heat. You want it hot enough to char the peppers quickly.
  2. Lightly toss the shishito peppers with olive oil to coat them evenly.
  3. 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.
  4. 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.
  5. Once the peppers are blistered and charred to your liking, remove them from the grill and place them on a serving dish.
  6. Squeeze the grilled lemon over the peppers while they’re still hot, letting the juice mingle with the charred skins.
  7. Sprinkle generously with Maldon salt, and serve immediately.
  • Author: Lucas Krammes
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