Blistered shishito peppers from Food52

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 20, 2015

    Quick and simple, this is the best way to eat shishito peppers. Be sure to get the pan very hot and let them blister and blacken until they are soft.

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