Have you ever try shishito peppers? They are a lot of sun as you never know what you are going to get…mild or hot. This recipe call for simply roasting in a cast iron pan until blistered.
When I saw these finger long peppers at Trader Joe’s I had to get them regardless of how they taste…by the way, this is one of my “normal” behavior when shopping…by husband will ask me if I know or have ever eaten something new and I would answer…I don’t know, but I will find out. Well, after searching in the internet “how to cook Shishito peppers”, it was to my surprised that it could not be easier and simpler than this…and yes, they are so good, not hot at all, a touch of sweet. Apparently in every batch of these peppers there might be a very spicy one…so far we have not encountered one…luck or not…you can be the judge.
These peppers make great appetizer, and you can have then ready in no time…dipping sauce? Whatever your heart desire…I served this with Ponzu sauce, which is a lighter version of soy sauce with a touch of citrus…I would prefer to serve this charred Shishito peppers with a light sauce so the sauce does not “cover” the flavor of the pepper.
- 1 tablespoon extra-virgin olive oil
- 6 oz Shishito peppers, rinsed and dried
- Dipping sauce of your preference
Heat oil in a large cast-iron skillet over medium-high heat.
Add the peppers and turn occasionally so the peppers do not burn.
Make sure that they blister on all sides.
Remove from the pan and serve immediately with your favorite sauce
I hope you enjoy this simple and easy recipe. For more appetizer recipes, you might want to take a look HERE.
Did you know that Shishito pepper are native of Japan? In spite of its mild peppery flavor, approximately 1 in 10 has a really spicy flavor.