Blistered Shishito Peppers
These Blistered Shishito Peppers with Lemon Garlic Ghee are not only a delicious and healthy summertime appetizer, they are also extremely entertaining! A friend who introduced these to me told me 1 in 10 are hot so it’s almost like a lower stakes Russian roulette game. If you’re not crazy about spicy food, the remaining 9 peppers are mild but always packed with smoky savory flavor.
Lemon Garlic Ghee
“What the heck is ghee?” you may be asking yourself.
To start off, Ghee is clarified butter used as a staple in Indian cuisine. The butter used to make it is slowly cooked until all of the milk solids float to the top and are strained out. A lot of people who have sensitivities/intolerances for dairy actually do just fine with ghee. This combined with the fact that it tastes equally, if not better than butter makes it easy to see why it’s become so popular in the U.S. in the last 5 years.
You may have heard about ghee being used as a substitute for creamer in coffee or used as a cooking oil for just about anything. I was lucky enough to work in a kitchen where I learned how to make huge batches of ghee in all kinds of different flavors. Despite that, my bias has nothing to do with this recommendation.
This Bulb & Rind ghee is absolutely perfect. Some of my favorite ways to use it is make these shishito peppers, oven baked fries or use it on toast for a quick garlic bread. Plus, if you live in the Portland area, chances are it’s available in a New Seasons or Whole Foods near you. If not, it’s easy to get ahold of on amazon by clicking this image:
Before We Get Started…
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This recipe does not contain the following allergens: