Blistered Shishito Peppers
These blistered shishito peppers are summer’s new bite and couldn’t be easier to make almost instantaneously. Padrón peppers can be treated the same way, but they can be hot, so choose accordingly. If you have leftovers, chop off the stems and use them in an omelet the next morning.FOOD FACT: Shishito peppers are a sweet, small, and thinwalled East Asian variety that is known as "kkwari-gochu" in Korea due to their wrinkled surface resembling ground cherries. This variety is typically harvested while green, although I prefer a little red color for this dish for presentation purposes. About one in ten shishito peppers is spicy. This is induced by environmental factors such as exposure to sunlight.
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 pound Shishito Peppers
- 1 tablespoon soy sauce
- 1 lemon, juiced
Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the minced garlic and shishito peppers to the skillet and cook, turning the peppers occasionally, until they begin to blister on all sides. Add the soy sauce and lemon juice. Toss the peppers and continue to sauté for less than 2 minutes. Serve immediately.
Calories: 82kcalCarbohydrates: 4gProtein: 2gFat: 7gSodium: 74mgPotassium: 24mgFiber: 2g