Shishito Pepper Martinis Peppini Recipes

SHISHITO PEPPER MARTINIS (PEPPINI)

Shishito Pepper Martinis (Peppini) image

Classic martini but garnished with blistered shishito peppers and lemon slices. I also like this in a dirty martini. Any roasted or blistered peppers can be used depending on how sweet or hot you may like it.

Provided by peppini

Time 20m

Yield 10

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
10 peppers shishito peppers
10 thin slices lemon
½ teaspoon sea salt
½ medium lemon, juiced
½ teaspoon flaky sea salt
1 teaspoon olive oil
30 fluid ounces vodka
10 fluid ounces dry vermouth
ice as needed

Steps:

Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 9.4 g, Fat 2 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 182.9 mg, Sugar 4.5 g

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

Ingredients

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.

SHISHITO PEPPERS & BONITO FLAKES

Shishito Peppers & Bonito Flakes image

Serving cocktails? Try this popular bar snack, with a twist.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

Ingredients

Shishito (or Padron) peppers
Olive oil
Lime zest and juice
Flaky sea salt
Bonito flakes

Steps:

Toss peppers with a drizzle of olive oil in a skillet over medium-high heat until blistered. Season with lime zest and juice, flaky sea salt, and bonito flakes (available in the international aisle of grocery stores). Repeat as needed -- they disappear fast.

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

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.

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