Planning a Cinco de Mayo Party or just a fun amped up "Taco Tuesday" night... these shishito peppers will be a hit. Easy to make - just as easy to eat!
Blistered Shishito Pepper Appetizer
Blistered Shishito Peppers with Jalapeño Lime Balsamic Vinegar
Tara Bruner
4-6
10 minutes
10 minutes
Latino Fusion
Appetizer
Sweet and slightly smokey peppers pair so perfectly with a little lemon wedge and Jalapeño Lime White Balsamic Vinegar. Shishito peppers are a mild pepper, but every one in 10 will give ya that spicy kick! This recipe is fun and will keep your tastebuds dancing. Perfect appetizer for your Cinco de Mayo table.
Ingredients
1/2 lb Shishito Peppers, washed and patted dry
1 TBS Chilean Arbequina EVOO
1 TBS Jalapeño Lime Balsamic Vinegar
1 lemon, sliced in wedges
Flaked Salt
1/2 tsp Adobo seasoning
Directions
Preheat grill the grill to high heat. Skewer the peppers on 2-3 skewers. Grill the peppers until they blister in spots - about 2 -3minutes per side. Watch closely. Remove peppers by sliding off skewers into a large mixing bowl. Drizzle with EVOO and Jalapeño Lime Balsamic. Stir gently to coat. Transfer to serving plate. Sprinkle with adobo seasoning and flaked salt then garnish with lemon wedges. Serve immediately!
