Sauteed Shishito Peppers
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Sautéed shishitos are absolutely the best thing to nibble on. I first encountered them at the Santa Fe, NM Farmer's Market. They are usually quite mild and flavorful and, as peppers, have anti-cancer properties. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly. Sautee the peppers simply, with just garlic and olive oil or alternatively, try this soy glaze to kick them up a bit.
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MAKES: 4 Servings
PREP/COOK TIME: 20 minutes
Simple Method
1 tablespoon extra virgin olive oil
1 pound shishito peppers
4 large garlic cloves, minced
½ teaspoon sea salt
Glazed Method
6oz Shitshito peppers
1 1/2 Tablespoon Toasted Sesame oil
3 cloves garlic, minced
1 Tablespoon low sodium soy sauce
1 Tablespoon Chili Garlic Sauce
1 teaspoon Honey
Toasted Sesame seeds, for garnish
PREPARATION(SIMPLE)
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 pan of peppers.
When they're nearly done, add the garlic and sea salt. 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.
ALTERNATIVE PREPARATION(GLAZED)
In a small bowl mix together, 1 tsp toasted sesame oil, minced garlic, soy sauce, chili garlic sauce, and honey. Set aside.
in a cast iron skillet over medium/high heat, add 1 tbsp toasted sesame oil. Add the shishito peppers and cook for 10 minutes, allowing them to blister/brown on each side. Caution: they will pop as they cook, if they have not popped by the end of the cook time take a knife and carefully pierce to pop.
Remove from heat and add the soy garlic sauce, toss/mix the Shishito's in the sauce for one minute in the pan.
Move shishito peppers and sauce into a bowl and top with toasted sesame seeds. To eat: grab by the stem and eat pepper, discarding the stem. Enjoy!
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