Shishito Peppers with Chili

Shishito Peppers with Chili

  1. Rinse shishito peppers and pat dry. In a medium bowl, toss peppers with olive oil until fully coated.
  2. Heat a medium cast iron skillet until hot. You’ll know the pan is ready when you place a drop of water in the pan and it sizzles before quickly disappearing. Add coconut oil to the pan. 
  3. Add peppers to pan. Stir every few minutes so every peppers can char evenly. This should take about 10 minutes. Turn off heat. 
  4. Add Black & Bolyard® Honey Brown Butter and toss to coat. Drizzle lime juice over peppers. Transfer peppers to a serving plate. 
  5. Sprinkle with chili flakes and flaky salt before serving. 



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