Grab shishito peppers when they appear at the grocery store or farmers market. Shishitos are mild, not hot, peppers (though I’m told that one-in-ten can be spicy hot and there is no way to tell ahead of time which one it is), but you need high heat to bring them to blistered, salty, smoky perfection.

Wash them. Dry them well – get in those crevices!

Coat them evenly with oil – I use olive or canola. Sprinkle with kosher salt.

Cook them.

Your mission: blistered and blackened peppers that are a bit wrinkly and soft but not mushy. They should still hold their shape.

  • On the grill – grill peppers over high heat, turning over once halfway through, 5-8 minutes total. Use a vegetable rack to avoid losing individuals to the fire.
  • In a pan – preheat a large pan over medium-high heat. Add the shishitos so they are in a single layer. Let them sit still at first so their skins char/burn, then toss occasionally. 10 minutes.
  • Under the broiler – Set your broiler to the highest setting. Spread shishitos in a single layer on a baking sheet. Put the sheet under the broiler until the peppers start to blacken, tossing once or twice. 5-10 minutes.

Remove from heat.

At this point, you can serve them, or as I do, conduct “quality control” as you finish making supper. You can also finish with your choice of: additional pinch of salt (flavored or not), squeeze of lemon juice, toasted sesame seeds, etc. Serve them with a good local cold brew or crisp white wine.

Additional Notes:
There will be smoke, so turn on your fan and open your window.
There will be spatter and popping, so be careful.



I grew up with and still appreciate a mayonnaise-y potato salad, but I love this vinaigrette-based recipe. Thank you to Julia Child and Ina Garten for the inspiration!

Ingredients:potato salad
2 pounds small boiling potatoes (red and/or white)
Kosher salt
3 tablespoons dry white wine
2 tablespoons chicken stock (optional)
½ cup minced green onions (white and green parts)
¼ cup finely minced red onions
3 tablespoons fresh dill
3 tablespoons parsley
3 tablespoons chopped fresh basil (or any equivalent quantity of fresh herbs)
Salt and pepper

For vinaigrette:
4 tablespoons champagne vinegar
2 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
7 tablespoons olive oil