How to make an easy appetizer, straight from the skillet

If you want to impress your family and friends at your next get-together, you may want to consider whipping up a spicy appetizer sure to please the crowds.

Blistered shishito peppers are not only easy to make, but they taste great too. Shishito peppers aren’t very big, but they’re big on taste. When raw, they taste relatively sweet. These mild peppers rank even lower than jalapenos on the hot pepper scale, but when you blister them, you end up with a smoky flavor. While most aren’t very hot in terms of the Scoville Scale, every once and awhile shishito peppers pack quite a punch.


12 oz shishito peppers
8 oz burrata
Olive oil


2T preserved lemon paste
1T apple cider vinegar
1tsp honey
¼ cup olive oil

Preheat a skillet over medium, then toss a little olive oil and salt on the peppers and spread them out in a single layer in the hot skillet. After about eight minutes, they should be blistered and charred. Next, take some of the dressing mix and toss it in with the blistered shishito peppers. The dressing is made from a mixture of lemon paste, honey, apple cider vinegar and olive oil. Also throw in some salt and pepper. When you’re finished, put the peppers on a platter. Break the burrata into pieces, then place that on top of the peppers. Next, drizzle the rest of the dressing over everything on the platter.

To give it a little something extra, toast some slices of sourdough bread and drizzle the bread with a little olive oil. Place some of the burrata you just made on top of the bread, then top it all off with a couple of the blistered shishito peppers. If you don’t want to use bread or make an appetizer out of the recipe, the blistered peppers work well paired with grilled steak or piled on top of tacos.

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