SHISHITO PEPPERS WITH CHILI AND LIME
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
- Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
- Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
SAUTéED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE
Steps:
- Here's what you do. 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
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
CHARRED SHISHITO PEPPERS (AIR FRYER)
From Air Fryer Everything by Meredith Laurence. Shishito peppers are small peppers that are generally mild, but every once in a while, a pepper will have more heat. This is a fun snack, especially with a cold beer, but I also like it as a side with grilled meats.
Provided by duonyte
Categories Peppers
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the air fryer to 390 deg F for a few minutes.
- Meanwhile, toss your Shishito Peppers with the oil and some salt in a small bowl.
- When the air fryer is preheated, pour the peppers into the fryer basket and set for five minutes. Shake or toss the peppers a couple of times while they cook.
- Remove from fryer. Sprinkle with some lemon juice and more salt, if needed.
- The software added the word "bell" to the peppers in the ingredients list, that's not how they are marketed in my area. For just myself, I grab a handful of the peppers from the vegetable bin, which is about 3 ounces.
Nutrition Facts : Calories 21, Fat 1.2, SaturatedFat 0.2, Sodium 1.5, Carbohydrate 2.8, Fiber 1, Sugar 1.2, Protein 0.5
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