If you’re not enjoying shishito peppers on the deck with a glass of Pinot Gris, is it even summer?
That might be a bit dramatic, but in all honesty if you haven’t had a chance to nibble these peppers, I would highly encourage you to give them a try.
Similar to the Spanish pepper, padron, shishito’s actually hail from Japan and are a bit more mellow in flavor. Be careful however, as every so often you can get hit with a spicy one! They’re the perfect summer snack and alternative to your classic chips and guac, are chalked full of antioxidants and are low-cal to boot.
You can grill em’, bake em’, dip em’, or just stick to the basics as I have done here. Sautéed in a pan on medium heat for about 12 minutes (or until they are as soft and blistered as you like), sprinkled with a bit of Himalayan salt and a spritz of lemon juice…it’s THAT simple.
While, these are a staple in our local stores all year round, outside of Brooklyn they might be a bit more difficult to find. Be sure to check your local farmer’s market, Whole Foods or Trader Joe’s if you can’t get them in your more traditional grocery stores!
