Blistered Shishitos with Garlic and Piñon (Pine Nuts)

By Bounty & Soul | July 30, 2024

Blistered Shishitos with Garlic and Piñon (Pine Nuts)

Print Recipe
Blistered shishitos seasoned with toasted garlic, piñon (pine nuts) and Pecorino Romano cheese are an easy, tasty appetizer, side or snack.

Ingredients

  • 1 Tbsp. olive oil
  • 12 shishito peppers
  • 1 Tbsp. diced piñon (pine nuts), or pecans, almonds or walnuts
  • 1 large clove garlic minced
  • 2 Tbsp. finely grated Pecorino Romano or Nut Parm Sprinkle
  • sea salt

Nut Parm Sprinkle

  • ½ cup raw almonds
  • ½ cup raw cashews
  • ¼ nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp. Salt
  • Add all ingredients to mini processor and process into a fine sprinkle consistency.

Instructions

Prep your ingredients first because this process moves pretty fast.

  • In a skillet heat the olive oil over medium heat. When hot, add the shishito peppers. (Warning: The oil will splatter if the pan is too hot.) Blister (allow skin to turn brown) one side of the peppers, turn and blister the other side. This takes about 4 minutes. Avoid overcooking as peppers will become too soft.
  • Alternatively, set oven to broil. Spread the peppers in a single layer on a baking sheet and broil until lightly blistered and just starting to soften. Shake the baking sheet occasionally, and broil for 3 to 5 minutes.
  • Transfer the peppers to a plate and dust with a little sea salt.
  • To a hot pan, add the garlic and diced pine nuts. Reduce the heat to low and stir until the garlic and nuts just start to brown. Remove from pan and set aside.
  • If using romano cheese, add cheese to pan and heat it for about 10 seconds. Remove pan from heat and let cheese rest in the skillet until it has melted, gotten crispy, and is lightly toasted. Break up the cheese into small pieces, and add to the garlic and nut mixture and spread the mixture on top of the shishitos.
  • If using nut parm sprinkle, mix it with the cooked garlic and pine nuts and spread on top of the shishitos.
  • Serve immediately or within 30 minutes of finishing so peppers are served warm, but not piping hot.

Notes

Blister – Shishitos have a very thin skin. When you pan-fry them in a little oil, the skin blisters (or turns brown) and pulls away from the flesh creating an delicious texture and flavor to the peppers. Avoid blistering the peppers too long or they can become soft and possibly dry. Smaller peppers will cook quite fast so remove them sooner.
https://mjskitchen.com/2019/09/blistered-shishitos-garlic-pinon/#wprm-recipe-container-26497