If you weren’t aware, shishito peppers are in season! I got some in my CSA box last week and I was SO excited. If you haven’t tried shishitos before, get ’em while you can. They’ll be out of season soon and it would be a shame to have to wait until next summer to experience their deliciousness.
The great thing about shishitos is that they’re super easy to prepare and make an amazing appetizer or snack. I’ve also been known to eat a batch of these with some homemade mayo and call it dinner.
To blister shishitos, begin by simply heating cooking fat in a skillet over medium high heat. I would highly recommend using a cast iron skillet if you have one. I would also suggest coconut oil, ghee, or some kind of animal fat for the oil since you want something with a high smoke point. Once the oil is hot, add the peppers to the pan, making sure not to overcrowd them, and simply let them cook unbothered. I usually leave mine for about 4-5 minutes. You can check to see if they the side against the skillet is blistered to your liking. After the first side is done, use metal tongs to flip them and let cook on the other side. Once done, transfer to a plate and generously sprinkle with sea salt. A squeeze of lime would also serve you well.
Although shishitos definitely hold their own as far as flavor, it can be fun to play around with them a bit. Last night I decided to add them as a topping on my pizza along with goat cheese, fresh garlic, basil, and cherry tomatoes and finished it off with some high quality olive oil and a squeeze of fresh lime juice.
Here are also a couple of recipes that caught my interest for my future shishito endeavors. Enjoy experimenting.
Corn Tomato Shishito Pepper Pizza (Shutterbean)
Blistered Shishito Peppers with Miso (Food and Wine)
Grilled Leeks with Shishito Romanesco (Food and Wine)
Let me know how you like to eat your shishitos in the comments below!