Watch out edamame, shishito peppers have taken over (at least at trendy NYC restaurants!). Shishito peppers are 2-4 inches long and taste like a bell pepper and jalapeno hybrid – a little sweet and some have a spicy little kick. Personally, I’m thrilled because as much as I like edamame, it really annoys me to pay so much for them at a restaurant. I don’t know why these little peppers feel like more bang for your buck, but they do. Even better is to make them at home as a snack or appetizer.
- 2 tablespoons grapeseed, olive, or sesame oil
- 3 cups whole shishito peppers (similar to Padrón chiles)
- Flaky sea salt
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.
Recipe Source: Bon Appetit