Posted by: acooksca | 07/28/2014

Sautéed Shishito Peppers

Shishito Peppers

Shishito Peppers

The Japanese pepper known as Shishito is small and finger-ling sized, slender, and thin-walled. They are generally sweet with one in about every ten spicy, but not mouth burning. Although they turn from green to red upon ripening, they are mostly harvested green throughout the summer months.

Shishitos have a look-a-like cousin, the Padron pepper, from the North in Spain. Padrons are also mild but often about 20% of a batch is particularly hot so not as predictable as the Shishitos.

Both varieties can be prepared this very simple way, with just oil and salt, maybe a splash of lemon. Or they can be skewered and grilled. Just be gentle with the heat and take care to have them be soft through out but still firm. Pick them up with your fingers and eat them off the stem, preferably with an icy cold beer in the other hand.

1 1/2 Tbl extra virgin olive oil

3 cups Shishito (or Padron) peppers (about 6 ounces)

flakey sea salt

¼ fresh lemon

Heat a wide sauté pan on medium heat. Swirl the oil to coat the bottom and add the peppers in one layer. Let peppers cook, turning every few minutes, until lightly blistered and just soft throughout (about 10-15 minutes). Remove to a serving plate, sprinkle with salt and a squeeze of lemon juice. Serve warm.


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