THESE. ARE. SO. GOOD. Do you like shishito peppers? Because I am obsessed! About four years ago my cousin Fred introduced me to shishito peppers at a restaurant in Minneapolis, and I’ve been a fan ever since. Now I’m always on the look out for restaurants that serve them. But, as much as I love those little green peppers, it never occurred to me that I could make them at home (duh!), until my friend Heather told me she was making some of her own. After she told me that I hustled over to the grocery store to see if I could find some shishito peppers of my own and, lo and behold, there they were!
The best shishito peppers I’ve ever had were at a restaurant in Brooklyn, so I knew I wanted to recreate those exact ones. I’m sure restaurants have some fancier methods for making this dish, but I opted to try to make it the simplest way possible. I ended up with shishito peppers that are so easy to make and taste exactly like my favorites from Brooklyn.
If you’re new to shishito peppers, they are a mild tasting pepper. Only one in every 20 is spicy. So, in general, each dish normally contains just one or two spicy peppers. But, the catch is you don’t know which ones those are until you eat them. So, even though most of them are mild, you’ve got to be able to handle a little heat to try them out. 🙂
10 Minute Restaurant Style Shishito Peppers
Serves 1 [if you’re like me and eat the whole pint] or Serves 2 [for a lil’ appetizer]
- 1 pint fresh shishito peppers
- 1-2 tablespoons olive oil
- seasoned salt, to taste (I use 365 brand seasoned salt, which tastes similar to Lawry’s salt)
- In a small pan over medium heat add olive oil, allowing it to heat up for a minute or two.
- Add shishito peppers and toss until blistered.
- Add seasoned salt and toss to coat.
- Remove from heat and serve immediately.
Hope you enjoy these as much as I do!