Easy, flavorful and delicious are the three qualities that make up a great recipe and these shishito peppers hit the mark on all accounts.
Shishitos are small, mild green peppers frequently served up in Japanese restaurants. They are delicately sweet and usually mild, but more than anything, they are addictive. But before you pop them all in your mouth, just beware that every so often you’ll encounter a rather spicy shishito pepper. I can vouch from personal experience, but it’s said that about 1 in 10 peppers are jalapeño hot. There’s no way to tell by looking, so just be prepared for the occasional blast of heat!
Sear these peppers in a stove top pan with a touch of oil, until their skins are blistered and slightly blackened. The thin skin of the shishito allows it to blister and char quickly. Sprinkle with sea salt, add a squeeze of lemon juice and serve hot.
Shishitos are in season starting late summer through November and they can be found at your local farmer’s market. Hurry and grab them up before their gone!
- 20 shishito peppers
- 1 tablespoon vegetable oil
- half a lemon
- salt
- black sesame seeds
- Place a medium pan over high heat. Once the pan is hot add the oil. Carefully add peppers to the pan and sauté for 3 to 5 minutes, moving them around the pan frequently. Once peppers have charred and blistered all around remove from heat. Sprinkle with salt, black sesame seeds and a squeeze of lemon juice. Serve hot.
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