Of course, we're grilling all summer long and come September we'll be grilling ripe red shishito peppers. They're great; sweet, smoky summery goodness. We can't wait. Really. We can't wait, so we're grilling them now while they're still green!
Grilling green shishito peppers is the most common way to serve them. One trick, place the pepper over the coals before tossing them with any oil, that way the oil doesn't drip down causing flare-ups.
Grilled Green Shishito Peppers
Serves 4 to 6 as a small course
2 pounds green shishito peppers
3 tablespoons extra-virgin olive oil
Coarse sea salt
Preheat the grill, preferably with wood or hardwood charcoal. Spread the coals evenly with the grill racks over the coals, then place the peppers over the coals. Grill the peppers, turning occasionally, until they are charred in places then transfer them to a bowl. Toss the peppers with the oil and salt to taste. Serve warm or at room temperature.