This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by: SmallRecipe.com
Total time: 10 minutes
Yield: 4 appetizer servings
Ingredients:
| 8 ounces shishito peppers |
| 1 tablespoon neutral oil (such as vegetable or grapeseed) |
| Flaky salt |
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they’re insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.
Provided by: SmallRecipe.com
Ingredients:
| olive oil |
| shishito peppers |
| sea salt |
| fresh lemon juice |
Steps:
- Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
- You can probably do fancier, cheffy things with them, but they’re terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.
An easy, crowd-pleasing appetizer, these peppers are hard to stop at just one! Salty, savory, and occasionally spicy, they also make a delicious and healthy snack recipe.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 2
Ingredients:
| 2- 6 oz package of shishito peppers ((washed)) |
| 1 tsp avocado oil |
| 1 tsp toasted sesame oil |
| ¼ cup reduced sodium soy sauce |
| 1 tsp rice vinegar |
| 4 cloves garlic ((minced)) |
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss together the peppers, avocado oil, and garlic. Make sure all peppers are evenly coated.
- Place peppers on prepared baking sheet, sprinkle with salt, and roast in oven for about 8-10 minutes, or until peppers are blistered and puffed.
- To prepare dipping sauce:
Nutrition Facts:
Calories 141 kcal, Carbohydrate 22.8 g, Protein 8.1 g, Fat 2.6 g, Saturated Fat 0.4 g, Sodium 1064 mg, Fiber 12.5 g, Sugar 12.6 g, ServingSize 1 serving