Shishito Peppers Poppers

26 Aug

Somehow I have been on another planet, probably Mercury, and I had no idea that these little tasty green peppers were around.  Nor did I known that many restaurants have been serving them up too.  Luckily I got to have these little green guys when I was in Cleveland at the Greenhouse Tavern several months back.

The Kitazawa seed company,  shishito peppers are “mini, sweet-hot, thin-walled green pepper is popular in Japan.”  These peppers grow in the summer season and are perfect appetizers to pop. They are dangerously addictive, very tasty, and easy to prepare at home.  These peppers are high in vitamin C and A.  I am telling you if you have not had these peppers you need to go out and find them.  They are amazing.  I plan on growing them next year, I dried out a few pods and i will save their seeds for planting next season.

These little green treats are great sautéed, roasted, grilled, or put in tempura.  I want to roast my next batch.

Food Librarian has a cool post on these peppers.

Shishito Pepper Poppers

  • 10-12 fresh shishito peppers
  • 1-2 tablespoons good-quality olive oil (enough to coat the bottom of the pan)
  • Couple of pinches sea salt
  • Freshly ground pepper
Method:
  1. Get out a medium to large sauté pan.  Place over medium high heat with some the olive oil.
  2. Keep in mind that you will be cooking the peppers whole, so do not remove the stem.
  3. You can tell the pan is hot enough to use when the oil begins to shimmer.  When you see this turn the flame to high and add the peppers to the pan. Be sure not to crowd them; cook in more than one batch if needed.  If there are too many peppers in the pan they steam not brown.  Be careful for small pops of hot oil.
  4. Let the peppers sit in the oil in the pan for 2-2.5 minutes, do not flip them; this allows them to brown and blister. Once they get some brown on one side toss the peppers and then let them sit again for another 2 minutes.
  5. Once there is substantial browning the peppers should be lightly charred (they should be brown rather than black) on the outside and very tender. Spread them out on a plate or a bowl and sprinkle with sea salt flakes and black pepper. Serve immediately.
  6. Use the stems to hold onto the peppers, suck the meat off the ends, then discard stems.
  7. These are so good.  I bet you can’t just have 5!
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