Blistered shishitos get a hit of margarita salt and crumbed jerky for this quick beer (or marg) snack! 


  • 6 oz shishito peppers
  • 1 lime, halved
  • 1 tablespoon olive oil
  • Red Clay Hot Honey
  • 1/2 tablespoon Red Clay Spicy Margarita Salt
  • 1 oz. Baja Street Taco Jerky, chopped fine


  1. In a hot skillet, add olive oil and peppers and stir until tender and charred, about 4-5 minutes (you can also grill but skillet is better).  Don't move them around too much to ensure they get blackened a bit!
  2. Transfer peppers to a bowl and toss with margarita salt, a squeeze of lime and hot honey. 
  3. Turn out onto a plate and serve with extra limes and a Sriracha margarita! 

Pro Tip: Use a cast iron skillet as it will get nice and hot a give a nice char, make sure to take the peppers off earlier than expected so they aren't to mushy!

Margarita Salt Shishito Peppers

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