Shishitos are a slender, green, mildly spicy pepper that is very popular in Japan as a bar/appetizer/finger food. I used to only find these in Asian markets, but recently found some at Trader Joe's for a very reasonable price of $1.99 per 6-oz. bag. These peppers are generally quite mild, but about one in ten will pack some heat. With their thin skins and grassy aroma, Shishitos are distinctive in flavor and great on the grill or sautéed. I imagine they'd also make for some really good tempura. My favorite way of preparing them is to saute them whole (seeds and all) in olive oil over high heat until the peppers are slightly blistered, and then season them with a little kosher salt. A squeeze of lemon or lime makes them even more delicious!
Ingredients:
1 lb. whole Shishito peppers*
3 tbsp. olive oil
1/4 tsp. kosher salt
Fresh lemon or lime juice (optional)
*If you don't like to eat the seeds, you can cut a slit along the length of each pepper and scrape out the seeds before cooking.
TO SAUTE THE PEPPERS:
1. Heat the olive oil in a large skillet over high heat.
2. Add the peppers and stir fry for 8-10 minutes, covering half way through, until they are blistered and slightly softened.
3. Season with salt and remove to a serving platter. Squeeze a bit of lime or lemon juice over the peppers (or with lemon or lime wedges on the side), if desired. Peppers can be served warm or at room temperature.
TO GRILL THE PEPPERS:
1. Place the peppers in a bowl or on a baking sheet and toss with the olive oil and salt.
2. Grill over high heat until blistered and slightly softened.
3. Remove to a serving platter and serve warm or at room temperature.
Ingredients:
1 lb. whole Shishito peppers*
3 tbsp. olive oil
1/4 tsp. kosher salt
Fresh lemon or lime juice (optional)
*If you don't like to eat the seeds, you can cut a slit along the length of each pepper and scrape out the seeds before cooking.
TO SAUTE THE PEPPERS:
1. Heat the olive oil in a large skillet over high heat.
2. Add the peppers and stir fry for 8-10 minutes, covering half way through, until they are blistered and slightly softened.
3. Season with salt and remove to a serving platter. Squeeze a bit of lime or lemon juice over the peppers (or with lemon or lime wedges on the side), if desired. Peppers can be served warm or at room temperature.
TO GRILL THE PEPPERS:
1. Place the peppers in a bowl or on a baking sheet and toss with the olive oil and salt.
2. Grill over high heat until blistered and slightly softened.
3. Remove to a serving platter and serve warm or at room temperature.
Heat olive oil in pan, add the peppers and saute over high heat.
After 3-4 minutes, cover the pan and continue cooking until the peppers are slightly blistered and crisp tender.
Season with salt before serving.
If desired, squeeze some lemon or lime juice over the peppers or serve with lemon or lime wedges on the side.
I'm making this today!
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