I don’t know if you have heard about Shishito Peppers yet but if you haven’t let me introduce them! They seem to be the new hit thing and served all over the place this summer.
When I lived in Spain, they had the same peppers at almost every restaurant. They called them “pimientos de padron” and they were one of my staple orders because I knew as a vegetarian I could actually eat them. They come in orders of about 12-15 and it was considered lucky if you got the one pepper that was spicy! So I naturally would set out on a quest for the spicy one every time I ordered them.
Now that they are all over the US, I am continuing that quest. However it has been to avail. Fear not I will continue to seek the spice!
If you are lucky enough to find these in your supermarket or local farmers market buy them! They are super simple to cook and full of flavor!
- Blister on high heat in a large skillet with a little bit of evoo. When blistered fully the peppers will blacken and deflate. When the shishitos are blackened on all sides you can remove them from the heat. Sprinkle them with coarse sea salt and serve.