1 tsp Olive Oil
1 pint shishito peppers
sea salt (Beautiful Briny or 3 Porch Farm)
lemon juice (one fresh quarter wedge or 1 tbs
1. 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-full of peppers.
2. When the peppers are 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.
For variety, you can use a little toasted sesame oil or coconut oil instead of olive oil. If you have leftovers, an unlikely incident in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.
Shishitos are the perfect little treat!
These peppers are small and about a finger-long, slim, and thin-walled. Although they turn from green to red once ripe, most farmers harvest them when they are green.
Sautéed shishitos are undeniably the best thing to nibble on with drinks, add them to eggs or as an appetizer. Here is an easy way to prepare these peppers.