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A Reliable Way to Enjoy Shishito Peppers

If you've never cooked these before, there's an easy to follow recipe just below. This is hands down one of the best ways to eat these peppers, as they aren't great raw. cheers!
INGREDIENTS

  • Olive oil

  • Shishito peppers, rinsed and patted very dry 

  • Sea salt

  • Lemon or lime wedges (optional--but you really should have them on hand)

DIRECTIONS

  • 1. Heat a little olive oil in a wide sauté pan or skillet (cast iron is the best) until it’s good and hot but not smoking.

  • 2. Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 10 minutes to cook a pan-ful of peppers, depending on the heat and the skillet.

  • 3. When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus (highly recommended)

  • 4. Slide the peppers into a bowl and serve sizzling hot. Pick them up by the stem end and eat the whole thing—minus the stem!

Try some fun and funky variations . . .  Sesame oil instead of olive oil; add a little korean chile flake right before serving, or maybe even sprinkle with  some ume plum vinegar (our personal favorite), or fish sauce. The possibilities are nearly endless. 

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