Shishito Peppers A Delightful Summer Bite
Recipe Key
I have seen shishito peppers on quite a few restaurant menus recently but never found them in a store to try at home. I was thrilled when I came across them in the farmer’s market in Union Square when I was in NYC. I couldn’t wait to get them home and give them a try. I was delighted beyond my expectations. They are quite a tasty little bite, not spicy, thin skinned with a sweet flavor. The best thing about them is their silky, succulent texture. I could hardly stop eating them, they are addictive.
Shishito peppers are incredibly easy to prepare. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. I use my cast iron pan. Add the peppers and cook them over medium heat, tossing and turning frequently until they blister. There should only be a tiny bit of charring . Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with coarse Himalayan sea salt, add a squeeze of fresh lemon and pop them into your mouth, yum!
We enjoyed them as an appetizer, I wish we had more.
If you see Shishito Peppers grab a large bag full. They are perfect for summer parties. You can also serve them as a side dish.
I recently had them at Fresh in Bridgehampton served in a lemon sauce. The taste was sweet but the texture was a little soggy. I prefer them more simply prepared, seared with a little salt and lemon to bring out their sweet, smokey flavor and succulent texture. Definitely the way to go.
If by any chance you have left over peppers, they can be sliced and added to an omelette or tossed into a salad the next day.
- 3 cups shishito peppers (about 1 lb)
- 1 tablespoon olive oil
- 1/2 teaspoon coarse Himalayan sea salt
- fresh lemon juice
- Rinse the peppers and dry on a kitchen towel
- Heat olive oil on medium in heavy sauté pan or cast iron skillet.
- Add peppers in one layer. They all have to be touching the pan. If necessary do them in batches.
- Cook over medium, tossing and turning them frequently until they blister.
- They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a pan full of peppers.
- Serve sprinkled with coarse Himalayan salt and a squeeze of lemon.
- Serve warm. Pick them up by the stem end and eat the whole thing, minus the stem.
- Enjoy every bite they are only here for a few weeks.
If you see shishito peppers in the market give them a try. You will be glad you did.