SHISITO PEPPER RECIPES

SAUTéED SHISHITO PEPPERS RECIPE | EPICURIOUS

Sautéed Shishito Peppers Recipe | Epicurious image

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 Deborah Madison

Number Of Ingredients 4

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.

SAUTéED SHISHITO PEPPERS RECIPE | EPICURIOUS

Sautéed Shishito Peppers Recipe | Epicurious image

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 Deborah Madison

Number Of Ingredients 4

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.

More about "shisito pepper recipes"

SAUTéED SHISHITO PEPPERS RECIPE | EPICURIOUS

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.
From epicurious.com
Reviews 4

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.

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SPAGHETTI SQUASH PAD THAI - LILLIE EATS AND TELLS

Oct 07, 2021 · Salt, pepper, and garlic powder; Bell pepper, sliced thin (140 g) White onion, sliced thin (140 g) Green onions, chopped (40 g) Carrots, shredded or cut into matchsticks (85 g) Mung bean sprouts (85 g) Shisito peppers, chopped (45 g) (or sub extra bell …
From lillieeatsandtells.com

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LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL ...

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SHEET PAN CHICKEN TIKKA – SMITTEN KITCHEN

Apr 12, 2016 · 3. for veg: a handful of baby red potatoes, halved, one small yukon gold & a big sweet potato, peeled & cubed. served it with blistered shisito peppers & a dipping sauce made of mayo, sour cream, sriracha, lots of fresh lemon juice, paprika, s&p and …
From smittenkitchen.com

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