Name: Grilled Shishito Peppers
Total time: 40 min
Ingredients: 12 ounces shishito peppers; 2 teaspoons vegetable oil; 1⁄4 teaspoon table salt; 1 tablespoon extra-virgin olive oil; 1⁄2 teaspoon flake sea salt

Why This Recipe Works

Grilling shishito peppers until they’re tender and charred imbues them with smoky flavor. To make them, we simply tossed the peppers with vegetable oil and table salt and placed them on the grate over a medium-hot (or hot) fire, turning them as necessary for even charring (you can use a grill basket if you have one). When they were done, we tossed the peppers with extra-virgin olive oil and flake sea salt.

Before You Begin

This recipe has some flexibility; you can grill the peppers over high or medium-high heat before or after grilling other items. Be sure to follow the visual cues for doneness.

Instructions

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter full of charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Clean and oil cooking grate. Toss shishitos with vegetable oil and table salt in bowl. Pour shishitos from bowl onto grill and spread evenly over cooking grate. Cook until peppers are charred and blistered, 1 to 2 minutes per side.

Transfer shishitos to serving platter. Drizzle with olive oil and sprinkle with flake salt. Serve immediately.