pan-seared shishito peppers

I fell smitten with Shishito peppers this past summer. Not only did they grow like a dream here in my Maine woods (a huge feat for a pepper!), they were wonderfully prolific plants producing handfuls of these bright green peppers that were a true delight to the tastebuds. My favorite way to eat them is as a quick appetizer to nibble on while the rest of the meal is cooking away. And like all my favorite garden recipes, this is super simple and quick to make.

Ingredients:

Shishito peppers

Olive oil

kosher salt

Wash and dry the peppers. 

Heat a cast iron skillet (or other heavy-bottomed pan) on medium-high heat. 

Toss the peppers with a good drizzle of olive oil.

When the pan is hot, toss in peppers and cook for 5-6 minutes or until charred and blistered, giving the pan a good shake a few times throughout the cooking process.

Sprinkle with salt and serve. 

Eat the peppers whole…there’s not a lot of seeds inside, so nibble all the way to the stem.

You can also easily grill these: Just taking a handful and toss on the grill while prepping the rest of the food. 

If you end loving these as much as I do, please check out my Grilled Fava Beans recipe for another super quick and easy garden nibble.