Food | Picky Bits

blistered shishito peppers with toasted sesame seeds

You know what I’ve been addicted to lately? Shishito peppers. Blistered shishito peppers started popping up on menus all around LA about a couple of summers ago, and for good reason! These peppers are a highly addictive picky bit to start off any meal. They’re bright green and fairly mellow, except for the occasional spicy one that packs a punch- so it’s fun eating them too, cause you never know if you’ll get one spicy guy out of the bunch!

You can sometimes find shishitos at grocery stores but I count on my local farmers market to carry them through around mid-fall.

The key to cooking shishito peppers well is to cook them on high heat for a short amount of time, to really achieve that blistered flavor without overcooking them until they char or wilt. So don’t be afraid to turn the heat all the way up!-You’re going to want that sizzle and burn!

And as for flavor, these little guys are so adaptable and take flavor really well. Some of my favorite things to season them with are a high quality sea salt, lemon, and grated lemon, or soy sauce and sesame seeds.

So keep an eye out for shishito peppers next time you’re shopping- they’re an easy and delicious appetizer to serve just about any time.

Blistered Shishito Peppers with Toasted Sesame Seeds

1 lb shishito peppers (you can find these at a farmers market, or Whole Foods carries them in season!)
1 tablespoon olive oil
1/2 tablespoon sesame oil
Large dash of sea salt
1 tablespoon sesame seeds

In a large bowl, combine your peppers, oil, and salt until coated.

Heat a large skillet on high hot heat (but don’t let it smoke!). Pour your peppers in and saut√©, stirring frequently, until they begin to bubble and blister (usually around 10 minutes). Toss in your sesame seeds during the final minute of cooking to let them brown. Serve warm! These guys are great on their own, or with any kind of dipping sauce. I love a cilantro aioli or even a sweet honey sesame sauce with them!

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