Grilled Shishito Peppers

Every summer when I spot shishito peppers at the farmers market I get excited because I know what’s coming. These little green peppers are my go-to for easy summer entertaining. After grilling them until they’re beautifully charred adding a sprinkle of sea salt a squeeze of lemon and some crumbled cotija they become absolutely irresistible. They’re the kind of snack that disappears minutes after hitting the table.

Why These Are My Summer Favorite

The beauty of these peppers is how effortless they are. Toss them on the grill while you’re making dinner and in minutes you’ve got the perfect appetizer. I love how they get all blistered and smoky with those gorgeous char marks. There’s something so satisfying about serving a plate of these during happy hour on the patio they just scream summer.

Everything You Need

• • Shishito Peppers: Look for bright green firm ones. Most are mild but occasionally you’ll get a spicy one it’s like pepper roulette!
  • Olive or Avocado Oil: Just enough to help them blister nicely on the grill.
  • Flakey Salt: Those delicate salt crystals make such a difference use the good stuff here.

• Fresh Lemon Juice: Adds that perfect bright finish.
• Cotija Cheese: It gets slightly melty on the hot peppers absolutely dreamy.

Let’s Get Grilling

Getting Started

First thing I do is toss those peppers with just a touch of oil. You want them lightly coated not swimming in it. They should look glossy but not greasy.

On the Grill

My grill pan is my best friend here. Get it nice and hot then spread those peppers out. The sizzle when they hit the pan is music to my ears. I love watching them blister and char turning them every few minutes.

The Perfect Finish

As soon as they come off the grill I hit them with that flakey salt spritz of lemon and shower them with cotija. The cheese starts to melt just slightly on the hot peppers pure magic.