Blistered peppers

These blistered shishito peppers are cooked to perfection in a skillet then tossed with butter and served with a quick and easy lemon-garlic aioli.

Meet your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. They roast at high heat and emerge blistered at the edges, tasting sweet but with the right amount of bite thanks to the balsamic. What I love about them is that because they are small, there's no peeling or seeding: just dress, roast, and serve. #peppers #simple #roasted #balsamic #summer #appetizer #sidedish

A quick and easy, authentic Mexican chiles toreados recipe of jalapeno and serrano peppers blistered or fried in oil, with a touch of salt and lime.

These blistered shishito peppers are the perfect salty bite to satisfy all my junk food cravings, without the junk. I’m excited to share with you this healthy, plant-based snack, with a subtle, salty crunch!

Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple to make. An excellent veggie focused snack or side dish made with only a handful of ingredients + a skillet! For a plant based version use vegan mayo in the aioli or your favorite vegan dipping sauce!

Whip up a quick and delicious appetizer in just 10 minutes with these Blistered Shishito Peppers. Perfectly blistered and seasoned, these peppers are an easy and flavorful start to any meal or a great snack on their own.

Garlic Butter Blistered Shishito Peppers take no more than 10 minutes to make at home! Simple, easy, a great appetizer or side dish.

These roasted shishito peppers take less than 5 minutes to make and will spice up your day! Try them with my ginger ponzu for even more kick!

Blistered Shishito Peppers are one of the most addicting appetizers you'll ever taste. These little peppers are crave worthy, offering a delicious balance of flavour and texture.

This is a recipe my mother has been making for years, and something she often makes for company because it is always well received. She learned about it from cousin Kristina, another source of all good things. Regarding the pan: A sheet pan is not recommended because the balsamic will reduce too quickly and burn. You want to use a pan that will fit the peppers snuggly. I find a 9x13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller…