Pan Roasted Shishito Peppers

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

Directions

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.