I am absolutely aware that some of you guys are going to be completely turned off and possibly confused by the idea of anchovy dust. I know. BUT! I am forging on with this recipe because I know just how delicious it is. Hint: VERY. So don’t run away!
So, forgetting the anchovy dust for just one moment, have you guys tried Shishito peppers? They’re these delicious Japanese peppers that are mostly mild except for a few—roughly 1 out of 10—that are hot. Fun, huh? You might get a hot one, you might not, the only way to find out is to put them into your face hole!
Okay, back to the anchovy dust. All you have to do is purchase dried anchovies—buy them at any Asian market—and crush them up until they reach a dust like consistency. Basically, it just ends up being like salt but with an interesting umami flavor that complements the peppers perfectly. If you really, really can’t get down with anchovies, just use salt! These peppers are so flavorful and delicious on their own that they barely need any help.
They also could not be easier to make! A good blistering in a hot pan is all they need and then you’ll finish them with a squeeze of lemon and of course, a light dusting of dried anchovies. YUM!
- Blistered Shishito Peppers with Anchovy Dust
5 MinutesCook Time
10 MinutesTotal Time
- Level: Easy
- Servings: 4
- 8 Ounces Shishito peppers
- 1 Tablespoon dried anchovies, crushed
- 1 Pinch coarse salt
- 1/2 Tablespoon olive oil
- Lemon wedges, for serving
- Crush the dried anchovies with a mortar and pestle until they reach a dust like consistency. Set aside.
- Heat oil in a cast iron pan or skillet until hot but not yet smoking. Add the Shishitos and the salt to the pan and cook, stirring occasionally until blistered and slightly softened.
- Sprinkle the cooked peppers with anchovy dust and serve with lemon wedges.