SMOKING PEPPERS 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.

BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE ...

Blistered Shishito Peppers with Spicy Lemon Dipping Sauce ... image

Provided by Valerie Bertinelli

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces Shishito peppers, cleaned and thoroughly dried
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Spicy Lemon Dipping Sauce (see recipe below)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

Heat a large cast-iron skillet over medium-high heat.
Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It’s important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
Transfer the peppers to a plate and continue the process if you have any additional peppers.
Serve warm with spicy lemon dipping sauce.
Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.

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1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
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