Shishito peppers with smoked salt

These delicious little guys are the Japanese relative of the padrón pepper we know and love.

Like the padrón, preparation for deliciousness is minimal.  Just char a bit, add some lemon and salt and you’re done.

The meal

This is the continuation of one of my midsummer menus, which included:

♫ Suggested listening: something Japanese. ♫

I dug this band when I was in high school.

Click to listen: Clammbon – パンと蜜をめしあがれ



  1. Heat a grill or grill pan to medium high heat
  2. Toss peppers in olive oil
  3. Don’t crowd the pan!  Add peppers in a single layer with some space in between them.
  4. Let the peppers char, turning occasionally.  This will take 6 – 8 minutes.
  5. Remove peppers from heat, toss with lemon and smoked salt, and serve!

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