Shishito Peppers are not only packed with nutrients, they are mild in heat and release a sweet flavor when cooked. I love making this addictive appetizer as a party side dish since they taste great even at room temperature.
Shishito Peppers.
I highly recommend using sea salt flakes or coarse sea salt for a natural briny flavor.
These are some of my favorite choices of salt.
The addition of homemade garlic chips lend a crunchy texture and irresistible kick to these peppers.
Ingredients:
100 g Shishito Peppers
3 or 4 cloves garlic – peeled and slice thinly
2 tbsp olive oil
1 tsp lemon juice
Coarse sea salt
Serves 3 – 4
The line up.
In a small pan or pot, add in olive oil, garlic and turn on heat. Fry the garlic over medium low heat until crisp.
Drain the garlic chips from the oil and set aside. Reserve garlic oil.
In a large saute pan or wok, add in garlic oil and shishito peppers in a single layer.
Sear them over medium heat for a few minutes until their skin start to wilt and turn golden brown.
Toss and repeat until they are all evenly charred.
Turn off heat, sprinkle a generous amount of sea salt and mix well.
Drizzle lemon juice, give it a final mix and transfer onto a serving plate.
Garnish with garlic chips and a few pinches of sea salt if necessary.
- 100 g Shishito Peppers
- 3 or 4 cloves garlic – peeled and slice thinly
- 2 tbsp olive oil
- 1 tsp lemon juice
- Coarse sea salt
- In a small pan or pot, add in olive oil, garlic and turn on heat. Fry the garlic over medium low heat until crisp.
- Drain the garlic chips from the oil and set aside. Reserve garlic oil.
- In a large saute pan or wok, add in garlic oil and shishito peppers in a single layer.
- Sear them over medium heat for a few minutes until their skin start to wilt and turn golden brown.
- Toss and repeat until they are all evenly charred.
- Turn off heat, sprinkle a generous amount of sea salt and mix well.
- Drizzle lemon juice, give it a final mix and transfer onto a serving plate.
- Garnish with garlic chips and a few pinches of sea salt if necessary.
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1 Comment
Last year I picked up some shishito peppers from the local growers market and went back every week to get more. My husband and I became so addicted to them that we are growing them in the garden the year. Can wait to have some to pick to make this. I’ve done the olive oil and salt but the garlic chip take them over the top.