As we were sitting down after dinner, I looked on my blog and realized that I have never posted about shishito peppers. I can’t believe that is so, but it is. I first discovered shishito peppers last year at a farmers market in Delaware. They were the cutest little wrinkled green peppers I had ever seen, and I quickly learned that they were delicious pan-roasted and sprinkled with a touch of salt. They are mild peppers, but full of flavor.
Fast forward to this summer in Portland. Shishito peppers were everywhere – farmers markets, supermarkets, and farm stands. They were bigger than in Delaware, but just as tasty. And somehow, I always seemed to buy them and then forget that I bought them.
A week later, they would still be in great condition, but now some would have turned red. They didn’t get spicy as they turned, pretty much just became more colorful.
I seem to have really gotten down my pan roasting technique for the peppers, so I am ready to share it with you. We like them straight up, but you can use any sort of dipping sauce you would enjoy.
Pan Roasted Shishito Peppers
1 pint shishito peppers
1 Tbsp canola oil or olive oil
Kosher salt or sea salt
Rinse and dry the peppers.
Toss the peppers with the oil and a little salt.
Heat a saute pan over medium-high heat. Once it is hot, add the peppers and let sit til the bottom of the peppers start to blister. Flip the peppers.
Continue cooking and turning until the peppers are well blistered, about 5 minutes total. Remove from heat. Check seasoning and adjust if necessary.
Serves 2 – 3