This recipe for Shishito Peppers is easy and a crowd pleaser. Sauté these quickly and serve a delicious, healthy appetizer or snack!
Oh how I love a quick and healthy snack. Have you ever heard of or tried shishito peppers?
They can be sautéed, simmered or grilled; and throughout Japan they're even eaten raw.
With just 5 ingredients, these sautéed Shishito Peppers with Lemon and Garlic will be on your go-to list (and on your table) soon!
For several years, they have been on a few menus at restaurants as starters, and have been at the top of my list for about that long.
My first experience was at Watermarc, a restaurant in Laguna Beach. The nice waiter we had one evening told me how to make them, and I have been hooked ever since!
The quick sautéing of the garlic and the flakiness of the salt add the perfect balance of flavors to these pepper-y blistered beauties!
I've heard that the heat of most peppers varies depending on the time of year. That may be true for some, but it hasn't always been the steady for all...and definitely not the Japanese Shishito peppers...about 1 out of 10 are hot, just a few are wickedly hot!
The heat of these wrinkly bright green wonders is hit or miss. You may make a batch and only one or two will get-cha...but don't fret, the rest will calm you down!
Original publication date was June 21, 2016.
Shishito Peppers with Lemon and Garlic
- 2 Tablespoons olive oil,, divided
- 3 cloves garlic,, thinly sliced
- 1 pound Padrón or Shishito peppers
- Flaky sea salt,, such as Maldon
- Wedges of lemon,, optional
- Heat 1 Tablespoon oil in a large skillet over high heat until just smoking.
- Add sliced garlic and sauté quickly before it browns.
- Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
- Transfer peppers and garlic to a bowl, sprinkle with salt, and toss to coat.
- Repeat with remaining peppers, remaining 1 Tablespoon oil, and more salt.
- Before serving, add a squeeze of lemon (if using) and toss to coat.
Gr8 Tip:Instead of squeezing a wedge of lemon at the end, add a few lemon slices to the hot skillet. All charred up, lemons are even juicier...kind of caramelized! YUM!
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