Blistered shishito peppers with flaky salt from Graze: Inspiration for Small Plates and Meandering Meals (page 73) by Suzanne Lenzer

  • sea salt flakes
  • shishito peppers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan con tomate; Pimentón-spiced chickpeas with spinach and Manchego on toast; Spanish tortilla with sweet onion and thyme

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

  • sharon_olniyq on April 26, 2026

    Very good! Simple but effective.

  • averythingcooks on August 17, 2020

    In June, our garden centres were very hit & miss (understandably!) but we saw plants we have NEVER had here before...including "dragon peppers". The few plants I put in containers are covered in long green wrinkly peppers, so I finally looked them up & found out that I just grew shishito peppers which have NEVER been in a store here! Last night, I blistered a small pan of whole peppers (lots of versions of this including this one & Barefoot Contessa's in my collection). We gave them a rough chop and had them as a "simple relish" with our steak dinner. Lovely! I also plan to pickle some using a mix of the green and the ones have begun to turn red.

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