Try shishito peppers for a simple and fast, yet super flavorful recipe to whip up when you need an appetizer or a snack, pronto. If you can find shishitos at your local farmers market, it’s quite likely you already have everything else you need.
A word of warning – shishitos are generally mild flavored, but just for kicks, about 1 in 10 can be hot – not dangerously, but surprisingly hot. Have fun!
Seared Shishito Peppers with Sea Salt & Lemon
-1 quart of shishito peppers
– 2 tbsp sesame oil (or substitute grapeseed oil)
– 1 tbsp lemon juice
– dash of sea salt
– a dip of your choice, such as plain yogurt, ranch dressing, blue cheese
1. Use a toothpick to poke a hole in each shishito; the peppers, especially when very fresh-picked, may violently pop in the pan otherwise.
2. Bring the sesame oil to medium-high heat in a pan; toss in the peppers stem and all, just the way their mama made ’em.
3. Toss occasionally for about 10 minutes, until they’re perfectly seared on both sides.
4. Turn off heat. Add the salt and lemon juice, quickly toss to coat.
5. Serve immediately with your choice of dip.
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