1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!
Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.
4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?
4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime
These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.
Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.
Sautéed Shishito Peppers are the new edamame! At least in my house they are!
Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.
If chips are your arch nemesis like me, try these addicting peppers instead!
It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!
Shokuyoku Japanese
- 1 lb shishito peppers
- 2 tbsp grape seed oil
- flakey sea salt
- 1 lime, cut into wedges
- Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
- Add shishito peppers and sauté, rotating them like ears of corn
- Continue sautéing until they start to blister and then remove from heat
- Pat peppers dry with clean kitchen towel then move into a large bowl
- Toss with flakey salt and squeeze lime juice over peppers
- Serve immediately while hot!
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