Blistered shishito peppers

Jane Barnes shares her easy recipe for quick chargrilled chillis with a sprinkle of salt and a squeeze of fresh lemon. The perfect canape.

Credit: Adam Liaw

• serves

  8-10

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g shishito peppers (or padron peppers)
• 2-3 tbsp canola oil
• salt, to taste
• 2 lemons, cut into wedges

Serves 8-10 as part of a canape menu

Instructions

1. Preheat a chargrill pan or barbecue grill to very hot.
2. Toss the peppers in the oil until well coated. Grill, turning regularly until blistered. Season and serve with lemon wedges.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.