Shishito peppers have to be one of the most interesting vegetables to ever have been created. For those of you who have never come across a Shishito pepper let me fill you in. Characteristically like a jalapeno you almost swear that they must be lethal and you are not going within a mile of them without wearing gloves, but strangely enough it’s actually the opposite…although they do definitely look like peppers, they certainly do not act like peppers.
Thinking about it they’re actually sneaky little things, which is partly why I like them so much, and boy do I like them!
This is how it works… you will never know the damage a shishito pepper can do until it is in your mouth and on its way down your trachea. They say only one in ten of these peppers are spicy so if you’re not a fan of chilies, you better hope and pray that the spicy one is not yours. The real downside, they can be tricky to find but you can pick them up at your local Wholefoods.
The amazing thing about these babies is that they’re really easy to cook and you can have them on the table in under 10 minutes. If I could, I’d eat them every day.
You will need
- 1 pack shishito peppers or 1 handful
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Wash and dry your shishito peppers well.
- Heat up a pan on medium high and add in the oil.
- Now add in the peppers and cook for about 3 minutes on each side. When you see the skin starting to brown and blister you know when you should turn it over.
- When both sides have been cooked, remove from the heat.
- Arrange them on your serving plate and sprinkle the sea salt on top. You can also squeeze lemon juice on top if you wish.