Thursday, February 19, 2015

Pan Fried Shishito Peppers

This is not going to come as a surprise to any of you; I consume a lot of different peppers.  From Bells, to Anaheim, to Jalapenos, I love to eat and cook with them.  Which is why I am sharing my ridiculously easy Pan Fried Shishito Peppers recipe.  These little Japanese peppers are absolutely adorable and have a sweet taste to them.  However, about one in ten will be spicy!  Which is why these make a super fun side dish or appetizer.  Who is going to get the hot one?  They literally could not be easier to prepare and you do not even need utensils to eat them.  You just pick them up by the stem and eat the pepper.  I love to serve these as a quick appetizer at a party or dinner and have also  made these for myself for lunch.  You can pick these peppers up at almost any supermarket, farmers market or specialty store.  Give these peppers a shot next time you need a fast and healthy appetizer or side dish!
 

This is what you need:


1/2 lb of Shishito Peppers (you could use Padron peppers too, but they are spicy!)
1 tbsp Olive Oil
1 tbsp Sesame Oil
1/2 tsp Salt

This is what you do:
Heat a large frying or cast iron pan over high heat with the 1 tbsp Olive Oil and 1 tbsp Sesame Oil.  When the pan is very hot, add the peppers and lower the heat to medium-high.  Stir every couple of minutes to prevent burning, but you want them blackened on some parts and cooked through  Cook like this for 8-10 minutes.  Remove from heat and add the 1/2 tsp salt.  Serve and enjoy!
Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes
Serves: 2 as a side dish and 4-6 as an appetizer

First thing to do is add the Olive Oil and Sesame Oil to the pan and heat over high heat.  If you do not have sesame oil, you can use 2 tbsp of Olive Oil and it will still be delicious.

 You want the pan to be smoking a little, that is how you know it is time to add the peppers.

Add the peppers and quickly stir around.  Lower the heat to medium-high heat.  Be careful because these little buggers pop and can spit oil at you.  

They will start to blister and char almost immediately, so stir around every minute or so the whole pepper does not end up black.

Once they have reached your desired level of blackened, remove from heat and add the 1/2 tsp of salt.  I cook mine for about 8 minutes to get them to the level I prefer.

Salt is added and ready to serve.

If you are serving them as an appetizer, place in a bowl with a little bowl right next to it for the stems and taste one.  If they need a bit of salt, sprinkle a bit more right on top. 
 These are phenomenal dipped in soy sauce too.

And there you have it, a completely delicious, slightly different yet super easy side dish or appetizer in under 10 minutes.  Hope you enjoy them as much as we do!