For years, our go-to cooking method for shishito/padron peppers was either to deep fry them or char them in a cast iron skillet. Both methods produced delicious and messy results. The deep frying required, well, deep frying. The charring required a strong fan so we did not smoke out the kitchen. The simple solution took years to stumble upon. We tossed the peppers with olive oil and salt. We put them into a 500°F+ oven with the convection on. The peppers roasted, blistered, popped, and danced. They were cooked in 4-ish minutes. The peppers were delicious, and cleanup was a snap. We’ll definitely be cooking them this way in the future.
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