Blistered Shishito Peppers
MEXICAN STYLE BLISTERED SHISHITO PEPPERS
FOOD AS MEDICINE:
All chili peppers, including green chilis, contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. Eating capsaicin rich sources like green chili peppers may help inhibit the growth of cancer cells. This compound is known for increasing thermogenesis in the body by promoting the body to burn fat for fuel. Capsaicin is also known to prevent a decline in metabolic rate that typically follows weight loss.
1 pound Shishito Peppers
1 Tbsp avocado oil
Juice of 1/2 lime
¼ cup Cotija cheese, crumbled
¼ cup cilantro, chopped
2 Tbsp pumpkin seeds
½ teaspoon flaky sea salt
- Heat a large cast iron skillet over medium-high heat. Once heated, add the avocado oil. Place the shishito peppers in a single later in the pan and cook, turning once or twice, until blistered and browned in spots (about 2-3 minutes). If necessary, work in batches so as not to crowd the peppers.
- Once cooked, immediately squeeze the juice of ½ lime over peppers. Top with the crumbled Cotija cheese, cilantro, pumpkin seeds and a generous pinch of flaky sea salt. Serve at once alongside a grilled protein of your choice for a satisfying and fun summer meal!
Note: Shishitos can also be blistered on the grill or in a grill basket if desired.
Makes 6 servings
Nutrition facts serving: 97 Calories, 6g Fat, 7g Carbohydrates, 6g Protein
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