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Blistered Shishito Peppers with Garlic Anchovy Butter

Once in season, shishito peppers are wont to pop up blistered or charred on almost every menu you come across. They are a delicious summer staple made even better by the accompaniment of the anchovy garlic butter and the lemon to finish.
  • 1 pound shishito peppers
  • 1 stick butter
  • 3 cured anchovy filets, chopped finely
  • 1 lemon, for juice and zest
  • 1 grated clove of garlic
  • ¼ cup grated pecorino romano or parmesan cheese
  • Maldon salt
  1. Melt butter in a pan over medium heat.
  2. Add the garlic and lemon zest, and allow to cook for about a minute to infuse the butter without browning the garlic.
  3. Add the anchovies and lemon juice.
  4. Heat up a large saute pan or cast iron skillet on high heat.
  5. Put your peppers into a bowl and toss with a tablespoon or so of EVOO. you want a very light coating.
  6. Put the peppers in the very hot pan and move around until brown and blistered.
  7. Season with a generous amount of maldon salt and coat with the butter.
  8. Transfer to a serving platter, sprinkle with cheese.
  9. Serve immediately and enjoy.