3 Tips to Make Restaurant-Quality Shishitos
What makes shishito peppers a must order? It has to be the char, smokiness, and rush of *maybe* getting one so hot that you cry in public. Everyone always talks about the difference between restaurant and home cooking and how heat is one of the main dividers. However, with our
carbon steel cookware
, you can break down that barrier. Our carbon steel cookware can get up to 1200F and responds to changes in heat exceptionally well so that you can achieve that perfect sear on your meat or char on your shishitos.
So if you want to achieve restaurant-style shishito peppers with your carbon steel pan, follow these three steps.
Here’s what you’ll need.
A Smoking Hot Pan
The first step to achieving perfect shishitos is getting a wonderful char. A grill would usually be perfect for this, as the peppers would be in direct contact with the fire. But due to the shishitos shape and naturally small size, you risk losing them to the grill grates, and that’s a whole thing. Enter
Carbon Steel Grill Frying Pan
, you can achieve that restaurant-ready char without any fuss. With 62 perforations, your peppers will be in direct contact with the flame and won’t fall through the grate. It is the best pan for getting a char on anything, but we digress.
High-Smoke Point Oil
When working with fire, we like to simply season our veggies with salt and pepper. Place your
carbon steel pan
over the heat and while it preheats, add your shishitos to a mixing bowl and add a high-smoke point oil, like grapeseed or canola. Season with salt and pepper and toss to coat all the peppers. Add the peppers to the smoking hot pan and let the heat do its magic. Give the pan a toss until all the peppers are charred and slightly softened.
Flakey Salt and Aioli
Shishitos are fantastic on their own, but we love to spruce them up by finishing them with a nice sprinkle of flakey salt for extra seasoning and the added crunch. We also love serving shishitos with an aioli. The creamy texture adds a beautiful contrast to the bite and smokiness.
Whip up a simple aioli by mixing mayo with grated garlic, some lemon juice, and salt and pepper to taste. It’s so simple and so delicious! Of course, we wouldn’t say no to Worcestershire sauce, a little bit of dijon mustard, or some Old Bay seasoning for some extra hints of flavor.
And that’s all there is to it! Achieve perfect, restaurant-quality shishito peppers with these three simple tips!