I tried my first shishito pepper when I was in my twenties at a small Japanese restaurant in NYC. I don’t remember the name of the restaurant because it was one of those places that didn’t have a sign out front, but it was one of our favorites in the neighborhood. Since then, long before farming, I always jumped anytime I saw them on a menu. They say one in every ten peppers is hot, but I’ve never tasted a spicy one!
This post can’t really be considered a “recipe” because shishito peppers are almost always cooked the same way and in my opinion they’re perfect in their simple form.
I simply fry/blister in a frying pan with a little olive oil. Sprinkle with some chunky sea salt (gotta support local!)…
Squirt some lemon juice over the top and enjoy! They make a fantastic appetizer and surprisingly there are still a lot of people out there who don’t really know what they are or how to cook them so they make for a fun and interesting appetizer for your next dinner party. And of course couldn’t be more simple to prepare.
The best part about shishito peppers is that they keep for weeks. I just keep mine on the counter, but they’ll probably stay fresh even longer in the fridge. Happy munching!
Stuffed Patty Pans
- 1 pint of Shishito Peppers
- Sea Salt
- 1/4 Lemon + extra wedges for serving
- OIive Oil
- Heat a couple tbsps of olive oil in a frying pan. Add Shishito peppers and cook on HIGH, flipping, until blistered on both sides.
- Remove from pan. Sprinkle with coarse sea salt and fresh lemon juice. Add a few extra lemon wedges for serving.
- Serve immediately and enjoy!