Charred Shishito Peppers
Salt and pepper is all you need!
Only a few vegetables need little introduction. Shishito peppers are one such veggie that don't need more than 5 minutes to cook and they taste delicious! Just get them fresh, cook them right away and you are sure to impress yourself and whoever you serve ;)
They are not always in season though. When I do see them on the shelf, I sure do pack a bag. Last time I got them though, I forgot they were there (uhmmm.. back up refrigerator sometimes back fires lol! You often forget what is there, until sometimes it's too late). So I had to toss out a few as they perish quicker than the other veggies or peppers (1-2 days in the refrigerator).
- 2 cups shishito peppers
- dash of kosher salt
- dash of fresh ground pepper
- 2 tsp olive oil
- Rinse and shake off all excess water from the peppers. Leave the stalks on.
- Use a flat bottom pan, bring it to medium heat.
- Pour olive oil, and immediately add the peppers.
- Note: Do not let the oil stay in the pan by itself at all, as it burns quickly and that's harmful for you, as the smoke is toxic.
- Once the peppers are in the pan, increase the heat to medium-hot, and stir them every 30 seconds.
- Note: Do not stir them constantly as you want to give the peppers some contact time so they have a chance to develop the char.
- In about 4-5 minutes, they should be done. Toss some kosher salt and black pepper.
- Empty into a bowl and if you are a cheese lover, sprinkle some fresh grated cheese on top - pick any!
- Serve immediately :)
I didn't know this before, but according to wikipedia, the name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi?) looks like the head of a lion (獅子 shishi?), and in Japanese it is often abbreviated as shishitō. Interesting, huh?:)