KETO CHARRED SHISHITO PEPPERS
Charred Shishito Peppers
A couple of years ago, Sam and I took liquor distilling classes in Colorado. After a grueling week of learning how to make alcohol, we were ready for some relaxation. Even though the closest we’ve ever been to skiing is sitting in the lodge, our friend Beth lent us her condo in the Keystone Resort to unwind for a few days. While dining in the restaurant with a view of the beautiful snow-covered mountains, I first tasted Charred Shishito Peppers. Since then, the dish has remained a favorite for when the weather starts to turn cold.
I found that many of my favorite recipes share characteristics of the keto way of eating. Charred Shishito Peppers are an example of this. Gluten free, sugar free, and low carb, I didn’t need to change the way I cook the peppers to continue enjoying them with this way of eating. The Russian roulette of peppers, I enjoy the surprise of which ones will be sweet and which ones spicy.
I use a cast iron skillet to sear peppers because they conduct high heat temperatures evenly without damaging the skillet.
An easy vegetarian appetizer, Charred Shishito Peppers are simple and quick to prepare. When making dinner for friends, I’ll often serve them because of this. Only a few guests have ever heard of them before becoming addicted at the first bite. Introducing people to my favorite foods that are healthy and delicious? That’s KetoLuxe.
Raw peppers are beautiful. Most people don't realize that you can eat them without them being cooked. Use your leftovers in your salad.
Follow Chef Alexa on Pinterest.
Less than 5 minutes
Less than 10 minutes
2 tablespoons avocado oil
1 pound shishito peppers
2 teaspoons Maldon sea salt
- Place oil in skillet and heat to almost smoking (but not quite)
- Add shishitos in a single layer.
- Blister on each side.
- Remove from pan and sprinkle with salt.
- Serve immediately.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 3 grams
Total carbs: 8 grams
Fiber: 5 grams
Fat: 7 grams
Protein: 3 grams
Glycemic load: 0