If you’re not enjoying shishito peppers on the deck with a glass of Pinot Gris, is it even summer?
That might be a bit dramatic, but in all honesty if you haven’t had a chance to nibble these peppers, I would highly encourage you to give them a try.
Similar to the Spanish pepper, padron, shishito’s actually hail from Japan and are a bit more mellow in flavor. Be careful however, as every so often you can get hit with a spicy one! They’re the perfect summer snack and alternative to your classic chips and guac, are chalked full of antioxidants and are low-cal to boot.
You can grill em’, bake em’, dip em’, or just stick to the basics as I have done here. Sautéed in a pan on medium heat for about 12 minutes (or until they are as soft and blistered as you like), sprinkled with a bit of Himalayan salt and a spritz of lemon juice…it’s THAT simple.
While, these are a staple in our local stores all year round, outside of Brooklyn they might be a bit more difficult to find. Be sure to check your local farmer’s market, Whole Foods or Trader Joe’s if you can’t get them in your more traditional grocery stores!
Sautéed Shishito Peppers
- 1 lb Shishito Peppers
- ½ Tbsp Olive oil
- ½ Lemon
- Sea Salt
- Heat skillet or pan on medium-high heat
- Add oil to pan. When oil is hot, add peppers in an even layer (you most likely will need to do this in two batches)
- Cook peppers, rotating periodically letting peppers blister on each side, about 12 minutes
- Transfer peppers to a bowl, sprinkle with salt and a squeeze of lemon juice. Serve!