I’m lucky when I pull the rabbit out of the hat. Those are the days I count my lucky stars and fist pump the universe.
I’m a bit of a planner, but I’m also a go with the flow kind of gal. I like schedules, but I don’t feel like I always have to stick to them. Impulse is the key to some of life’s best adventures.
I have a bevy of recipes on the list to share. But when I’m inspired by food that is totally fresh (like picked this morning at 6 a.m.) plans change. For the better.
Try it sometime. I’m betting you’ll agree.
Yesterday’s farmers market booty is today’s blog post. I pushed aside a few other recipes in the blog sharing queue for these blistered babies. They’re too fresh not too. They can’t wait.
Last week I was at the Korean grocery store and bought a basket full of shishito peppers (remember this photo?) and popped the little buggers in the cast iron skillet for a super quick appetizer with friends. 5 minutes was all it took. They were so good, so easy to make and left me wanting more.
So when I spied baskets of shishitos at one of my favorite vendor’s tent, I scooped them right into my cotton bag. And when we got home, we had a snack that’s even better than popcorn. In just 5 minutes. Pop-a-licious.
If you can’t find shishitos at your local farmers market or Asian store, Trader Joe’s has them bagged and ready to go.
About the recipe
Shishitos are a mellow pepper and while there are reports of once in a while biting into a spicy one, I’ve yet to do so. What are the odds? The skin is usually quite tender so a quick sear is all thats needed for cooking.
I use a cast iron skillet to sear the peppers. Many recipes call for adding oil to the pan before adding the peppers but when I’ve done this in the past, the smoke from the oil is pretty heavy. And I hate a smoky kitchen. Searing in a dry pan did the job just fine, minus the smoke.
I added slices of lemon to the skillet because I am a big fan of seared lemons and the extra juice they produce. You can skip this step if you’d like.
I used three different flavored salts for flavoring the peppers: Natural Crystal Flakes with Wild Garlic, Smoked Applewood Salt and Truffle Salt. It was fun to experiment and see how the different salts flavored the same basic preparation of the peppers. You could of course use plain kosher salt or any other salt you have a hankering for. I think a saffron flavored salt would be dyn-o-mite.
- 8 ounces shisito peppers
- ½ lemon, sliced
- Extra virgin olive oil
- Kosher or flavored salts
- Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally then add a few slices of lemon. Cook until the peppers become fragrant and begin to blister, and the nudge the lemons so they don't stick, about 5 minutes. Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon then sprinkle with flavored salts. Serve immediately.
Shishitos are the Sh*t!
There’s more than one way to blister a pepper. Here are a few ideas to take yours to the next tasty level.
Roasted Shishito Peppers
Jeanine wraps her shishitos in foil and pops them in the oven for a toasty, roasty roll in the heat. Bonus: She shares 2 dipping sauces to give a go.
Get the recipe | Love and Lemons
Corn Tomato Shishito Pepper Pizza
This pizza is straight from the farmers market, abundant with fresh tomato, corn and heck yes, let’s #putaneggonit.
Get the recipe | Shutterbean
Blistered Shishito Burrata and Bread Salad
Now this is my kind of twist on panzanella salad. More burrata please!
Get the recipe | I Am a Food Blog
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