Blistered Shishito Peppers and Peaches with Manchego, Soppressata, and Pickled Lemon
Sweet summer peaches, smoky blistered shishito peppers, salty Manchego, crispy corn nuts, and bright pickled lemon come together in one of the easiest appetizers you’ll make all season.
If you’re looking for a fresh summer appetizer that feels restaurant worthy without a ton of work, this is it. The sweet peaches balance the slightly bitter char on the shishitos, while salty soppressata, shaved Manchego, crunchy corn nuts, and bright pickled lemon tie everything together. It honestly eats like a charcuterie board that accidentally became a salad.
This dish also brings me right back to my days cooking at Palace Kitchen in Seattle. We used pickled lemon on so many different dishes because it wakes everything up without overpowering it. It’s one of those ingredients that once you have it sitting in your fridge, you’ll start putting it on everything.
The best part is that almost every ingredient can be prepped ahead of time. Pickle the lemons days in advance, keep peaches ready to go, then blister the peppers just before serving. Dinner party? Done. Backyard barbecue? Done. Weeknight appetizer? Done.
Why You’ll Love This Recipe
- Ready in about 20 minutes once your pickled lemons are made.
- Sweet, smoky, salty, crunchy, and bright in every bite.
- Great as an appetizer or light lunch.
- Perfect for peach season.
- Restaurant quality with simple ingredients.
- The pickled lemon keeps for weeks and can be used on dozens of dishes.
Ingredients
For the Shishito Salad
- 250 g (about 2 cups) shishito peppers
- 150 g (about 1 cup) peaches, medium diced or gem sliced
- 15 ml (1 tbsp) neutral oil, such as algae oil
- Juice of 1/2 lemon, or to taste
- Kosher salt, to taste
- 45 g (1/2 cup) shaved Manchego cheese
- 30 g (1/4 cup) sliced soppressata
- 40 g (about 1/3 cup) corn nuts
- Fresh cracked black pepper
- Pickled lemon zest, to finish
Pickled Lemon Zest
Ingredients
- Zest from 5 large lemons, about 1 1/2 cups
Pickling Liquid
- 720 ml (3 cups) rice wine vinegar
- 6 g (1 tbsp) sumac
- 5 g (1 tbsp) red chili flakes
- 8 g (1 tbsp) coriander seed
- 8 g (1 tbsp) whole black peppercorns
- 1 bay leaf
- 12 g (1 tbsp) brown sugar
- Kosher salt, to taste
- 240 g (1 cup) ice
Equipment
- Carbon steel or cast iron skillet
- Lemon channel knife or citrus stripper
- Fine mesh strainer
- Saucepot
- Mixing bowl
Chef’s Note: The tool I use is called a channel knife or citrus stripper. It makes beautiful long strips of lemon peel instead of finely grated zest. If you do not have one, peel the lemons with a vegetable peeler and slice the peel into very thin strips with a knife.
How to Make Pickled Lemon
Step 1
Using a channel knife, remove the zest from about five large lemons. You should end up with roughly 1 1/2 cups of long lemon strips.
Step 2
Bring a pot of water to a boil.
Add the lemon strips, boil briefly, then strain.
Repeat this process five times.
This removes nearly all of the bitterness while leaving behind the floral citrus flavor.
Step 3
Transfer the hot lemon strips to a container.
Step 4
Combine the rice wine vinegar, sumac, chili flakes, coriander, peppercorns, bay leaf, brown sugar, and salt in a saucepan.
Bring to a simmer until the sugar dissolves.
Remove from the heat and stir in the ice to cool the brine.
Pour the pickling liquid over the hot lemon zest.
The lemons are already hot, so you can use warm or cooled pickling liquid. Either works.
Refrigerate until chilled.
How to Make the Shishito Peach Salad
Step 1
Heat a large skillet over high heat.
Add enough neutral oil to lightly coat the pan.
When the pan is smoking hot, add the shishito peppers.
Cook until blistered on all sides.
Step 2
Season with kosher salt and fresh lemon juice.
Remove from the heat.
Immediately toss in the peaches.
The residual heat slightly warms the peaches without cooking them.
Step 3
Transfer everything to a serving platter.
Scatter over the sliced soppressata.
Add plenty of shaved Manchego.
Sprinkle over the corn nuts.
Finish with pickled lemon and lots of freshly cracked black pepper.
Serve immediately.
Chef Tips
- Don’t overcrowd the pan or the peppers will steam instead of blister.
- Keep the peaches fresh. You want them warmed slightly, not cooked into jam.
- Manchego works beautifully because it’s nutty without overpowering the fruit.
- Soppressata adds just enough richness, but any dry cured salami works.
- Corn nuts sound strange until you try them. They bring an addictive crunch that ties everything together.
- Make extra pickled lemons. They belong on seafood, sandwiches, grilled vegetables, roast chicken, pasta, salads, and even avocado toast.
Variations
Make it vegetarian
Skip the soppressata and add toasted Marcona almonds or pistachios.
Swap the cheese
Try Pecorino Romano, Parmesan, or aged Gouda.
Use different fruit
Nectarines, apricots, or pluots are all excellent here.
Add herbs
Fresh basil, mint, or tarragon would all work well.
Storage
This salad is best eaten immediately while the peppers are still warm.
The pickled lemons will keep refrigerated in their brine for several weeks.
Frequently Asked Questions
Are shishito peppers spicy?
Most are very mild. Every once in a while you’ll get one with a little heat, but that’s part of the fun.
Can I make this ahead of time?
The pickled lemons can be made well ahead of time. Cook the peppers just before serving for the best texture.
Can I use Parmesan instead of Manchego?
Absolutely. Manchego gives a slightly sweeter, nuttier flavor, but Parmesan works beautifully.
What do pickled lemons taste like?
Bright, citrusy, slightly floral, and pleasantly tangy. Blanching the zest five times removes the harsh bitterness while keeping all of the lemon aroma.
Blistered Shishito Peppers and Peaches with Manchego, Soppressata, and Pickled Lemon
Ingredients
Shishito Peach Salad
- 250 g shishito peppers about 2 cups
- 150 g peaches medium diced or gem sliced (about 1 cup)
- 15 ml neutral oil such as algae oil (1 tbsp)
- Juice of ½ lemon or to taste
- Kosher salt to taste
- 45 g shaved Manchego cheese about ½ cup
- 30 g sliced soppressata about ¼ cup
- 40 g corn nuts about ⅓ cup
- Fresh cracked black pepper
- Pickled lemon zest for serving
Pickled Lemon Zest
- Lemon Zest
- Zest from 5 large lemons about 1½ cups
Pickling Liquid
- 720 ml rice wine vinegar 3 cups
- 6 g sumac 1 tbsp
- 5 g red chili flakes 1 tbsp
- 8 g coriander seed 1 tbsp
- 8 g whole black peppercorns 1 tbsp
- 1 bay leaf
- 12 g brown sugar 1 tbsp
- Kosher salt to taste
- 240 g ice 1 cup
Instructions
How to Make the Pickled Lemon Zest
- Using a channel knife or citrus stripper, remove the zest from the lemons, creating long strips of peel. If you don’t have a channel knife, use a vegetable peeler and slice the peel into thin strips.
- Bring a pot of water to a boil. Add the lemon zest, boil briefly, then strain. Repeat this blanching process five times to remove most of the bitterness while preserving the bright citrus flavor.
- Transfer the blanched lemon zest to a heatproof container.
- Combine the rice wine vinegar, sumac, red chili flakes, coriander seed, black peppercorns, bay leaf, brown sugar, and kosher salt in a saucepan. Bring to a gentle simmer until the sugar dissolves.
- Remove the pickling liquid from the heat and stir in the ice to cool it slightly. Pour the pickling liquid over the lemon zest, then refrigerate until completely chilled.
Make the Shishito Peach Salad
- Heat a large cast iron or carbon steel skillet over high heat. Add enough neutral oil to lightly coat the pan.
- Once the skillet is smoking hot, add the shishito peppers and cook until blistered and lightly charred on all sides.
- Season the peppers with kosher salt and fresh lemon juice, then remove the skillet from the heat.
- Immediately add the peaches and gently toss them with the warm shishito peppers. The residual heat will slightly warm the peaches while keeping them fresh and juicy.
- Transfer the shishito peach salad to a serving platter.
- Top with the sliced soppressata, shaved Manchego cheese, corn nuts, and pickled lemon zest.
- Finish with plenty of freshly cracked black pepper and serve immediately.
