Simple Cast Iron Blistered Shishitos

Shishitos can be intimidating until you realize how easy they can be to make at camp. They make an incredibly light and fun appetizer to feed a hungry group before dinner. Because they are incredibly flavorful and light, they will add a burst of flavor while you cook a longer cooking meal at camp. The below is more of how-to guide than a recipe showing you how fast it is to char and enjoy these gems. The fun part of these peppers is that some will be mild with an occasional spicy one mixed in. So, it’s always a surprise as you pick through them.

1 lb shishitos
Olive oil to coat (spray is fine)
2 tsp coconut aminos (soy sauce is also fine)

Heat your cast iron over the fire until fairly hot. A high heat will ensure the skin blisters properly. In a separate bowl or pan, lightly coat the peppers with olive oil.

Toss the coated peppers into the hot pan. Shake the pan every 30 seconds or two until all the sides have a nice char like featured in the picture. Place onto a plate or in a bowl and toss with the coconut aminos to add some extra depth. Serve hot, but with caution to not burn your mouth, the insides can be very hot.

Serves 2-4