Blistered Shishito Peppers

Blistered Shishito Peppers

Brewpubs are popping up all over San Francisco. So, as a foodie and beer lover it is my duty to check out all these new places as they pop up. You know, so I can report back to inquiring minds. Ahhhh , I really do love beer.

I am fortunate enough to have one of these new Brewpubs open up two blocks from my front door (one of the advantages of living in a city).   Barrel Head Brewhouse opened up almost two years ago. Their beers are fantastic and the food isn’t too shabby either.

Sunset Reservoir Brewing Company, located in the Outer Sunset, has been open less than a year. They too have great beer on tap, delicious food, and a Sunday brunch that is not to be missed.

I happen to visit both of these fine establishments within a week of each other. Purely coincidental. They both had Blistered Shishito Peppers on the menu. And both times I had them as a fantastic accompaniment to my fine ale. I really enjoyed the flavors and simplicity of this dish and decided I had to have it at home.

The recipe is super easy, and super fast. 5-10 minutes.

Ingredients

• Half a pound of shisito peppers
• Juice from ½ lemon
• Extra virgin olive oil
• Kosher Salt

Method

Heat oil in a heavy cast iron skillet over medium-high to high heat. Add the peppers and turn often so they don’t burn. You will begin to see them blister in places. Do this for about 5 minutes until all of the peppers have blistered and have become fragrant. Toss with lemon juice and salt. Toss them into a bowl and serve immediately.

These make a great snack or even a side dish to a meal. Fantastic to munch on while your are watching sports and drinking a beer!

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