Shishito Peppers
It comes but once a year…shishito pepper season. Oh, you haven’t heard of them? Well now you have. Go run out and get some before they’re gone.
Shishitos are mild Japanese peppers that make the perfect snack. These fingerling sized peppers have thin walls and edible seeds, so they are insanely easy to cook and eat. The most common way to eat them is blistered with a little sea salt.
Heat a pan with a little olive oil on medium high heat until the oil shimmers. Drop your peppers in, giving them room to breathe. (Read: Don’t crowd the pan.) Let them cook for a minute or two, then flip over and let the other side blister. While peppers are still hot, sprinkle them with a little sea salt. A squeeze of fresh lemon juice enhances the pepper’s natural flavor and takes away the slight bitterness the membranes may impart.
Serve immediately and enjoy. You eat the peppers by holding on to the stems and biting the whole thing. No utensils necessary! These are quickly becoming my favorite tapas to enjoy with a beverage. At about $10 a pound, they aren’t your typical bargain peppers, but they are worth every penny.
Have you tried shishito peppers?
First had them at Ippudo in NYC a few years ago and loved them. Have not been able to find them since. I finally started them from seed and began harvesting good amounts just yesterday. I will grow them from now on. I have been able to find Pimento di Padrone in a few places, but almost all of them are hot. I prefer the Shishitos.
HC
Got some of these peppers in our CSA this week and had no idea what to do with them – you came to the rescue! This recipe was AWESOME – my boyfriend was not a fan, so I ended up eating a whole pint! So good…great flavor, and the salt and lemon juice was all they needed. Really reminded me of Padron peppers, which I also love. Now I’ve got to figure out if I can find these at the market as well!
[...] had the Cherry Fizz and Shishito Peppers. I’ve previously professed by shishito love, so I will order them whenever possible. The [...]