I have loved shisito peppers for the longest time but never thought to post them as a ‘recipe’ until I started seeing them on some New York restaurant menus. One thing I love about New York dining is the food trends. You know – the “IT” dish that spring up on every menu when a new hot spot opens up. There was the miso cod, then the lobster mac and cheese, then the oxtail and bone marrow dishes a couple of years ago. Heck, even the occasional vegetable made the list like ramps when the ‘farm to table’ restaurants couldn’t get enough of the stuff! Generally, I only saw shisito peppers on the menu of Japanese restaurants. Now – they’re white hot and I’ve seen them on dozens of menus in a variety of cuisines.
They are without a doubt the easiest things to make. The only hard part is finding them in your local grocer because they’re somewhat hard to find. The peppers are great for an appetizer or the after school/work snack but just be careful to give them to kids. Typically, they are as mild as bell peppers but every once in awhile you get a spicy one that may not be good for children if they aren’t used to it!
20 shisito peppers
2 tablespoons olive oil
In a frying pan, heat to high and add olive oil. Toss in shisito peppers and mix in the pan until they are blistered, about 5 minutes. (I personally like my shisito peppers soft but feel free to sauté for less time if you want it a little bit crunchier).
After the peppers have cooked, remove from the pan and transfer to a plate. Sprinkle kosher salt.
Serve and enjoy!