Sauteed shishito peppers are a quick and easy appetizer. It only takes about 10 minutes to make the smoky, mildly spiced peppers. Simply toss the peppers with oil and cook in a hot pan for a few minutes until charred. Finish with a squeeze of fresh lemon juice and a sprinkling of salt and togarashi seasoning.Fresh shishito peppers can be found at Asian markets and at some specialty markets. For this recipe, I used a bag of shishito peppers from Trader Joe’s.
Sauteed Shishito Peppers Recipe
6 ounces fresh shishito peppers (4 heaping cups)
2 teaspoons high heat oil such as sunflower oil
1/8 teaspoon kosher or fine sea salt
1/8 teaspoon shichimi togarashi
Wash shishito peppers; drain and pat dry. Place peppers in a bowl and drizzle with oil; stir to coat peppers with oil.
Turn on stovetop vent fan/hood. Heat a large (10- to 12-inch) heavy sauté pan or skillet over medium-high heat until hot. Add peppers to hot pan; cook 5 to 6 minutes until peppers are charred in spots, but still slightly firm. Transfer peppers to a serving bowl; sprinkle with salt and togarashi. Serve with lemon wedges to squeeze over peppers.
Makes 4 servings
– The peppers will smoke in the pan, so be sure to turn on your stovetop vent fan and maybe open a few windows to avoid triggering a smoke alarm.
-Togarashi is a mix of red chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed.More shishito pepper recipes:
Shishito Peppers from Bourbon and Honey
Blistered Shishito Peppers with Miso from Food and Wine