How to Make Shishito Peppers

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Very similar to "pimiento de padrón". Pan Blister... and sprinkle. Just follow the instructions.

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Shishito are a little bit bigger. Therefore, cook it for a longer period of time.

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Wash and dry.

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Skillet on the fire at very high heat.

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Add the peppers... Nothing happens but a small "clack clack" here and there

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Shake the pan and you will see some black spots

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Turn the heat down and add a good amount of olive oil and stir. It will smoke like crazy. If you have a lid for the pan use it now.

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Keep shaking and mixing until they are cooked. A couple of minutes will do. Just test one before put them on the table.

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Blistered skin.

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Heavily on the salt. Fleur de sel will do.

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Seems about ready.

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Put it on the plate

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They will wilt. Just shake it before you eat it to get the excess of salt off.

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It's ok to leave the stems.

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