Last month at the Farmers’ Market I spotted a basket of small, green, slightly wrinkled and bumpy peppers. I was told to quickly fry and salt them, and eat them right off the stem as an appetizer. This little peppers are not hot, but pack a wallop of a green pepper flavor. Not bitter, just very flavorful.
Prep Time: 5 minutes
Cook Time: 5 minutes
Serving Size: 4-6 appetizers or sides
1 pint Shishito peppers
1 tablespoon olive oil or butter
Rinse and dry the Shishito peppers.
Heat a skillet over medium-high heat and add the 1 tablespoon of olive oil.
When the oil shimmers, add in the peppers.
Cook for a couple minutes, flipping or stirring the peppers occasionally until brown and blistered in places.
Remove from the skillet and sprinkle with sea salt.
Serve as an appetizer with dishes for people to discard the stems.