How To Cook Shishito Peppers Recipes

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HOW TO COOK SHISHITO PEPPERS



How to Cook Shishito Peppers image

Blistered East Asian shishito peppers are delicious served salted and browned from a good sear in a hot pan.

Provided by Katie Workman

Categories     Appetizer

Time 12m

Number Of Ingredients 3

1 tablespoon neutral oil of your choice ((olive, vegetable, canola, grapeseed, etc))
6 ounces shishito peppers
Kosher salt (to taste)

Steps:

  • Heat the oil in a large skillet over medium high heat. Add the peppers, and turn them every couple of minutes, as they brown on the bottom, until they are browned in spots and blistered all over. This will take about 10 minutes total.
  • Toss the peppers with salt and serve warm or at room temperature.

Nutrition Facts : Calories 158 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SAUTEED SHISHITO PEPPERS



Sauteed Shishito Peppers image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Good olive oil
1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon

Steps:

  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

BLISTERED SHISHITO PEPPERS



Blistered Shishito Peppers image

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 Ali Slagle

Categories     easy, quick, snack, vegetables, appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 3

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.

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