Summer is peeking through

blistered shishito peppers on twothirtyate.com

Little by little Summer is starting to appear in our lives. Stone fruits are starting to appear in markets and brighten our lives. These little shishito peppers appeared on the shelves the other day and I got really excited.

blistered shishito peppers on twothirtyate.com

lined up

Last year in NYC, these Asian peppers were popping up on menus all across town. The peppers aren’t spicy, they’re slightly sweet on their own. When tossed with a little salt and lemon juice they’re a perfect little appetizer with a cold drink or as a snack or side dish for summer!

scattered

yum

blistered shishito peppers
makes 1-2 servings

printer-friendly version

ingredients:
1 tablespoon canola oil
1 container shishito peppers
juice of half a lemon
1 teaspoon coarse sea salt

directions:
Heat a skillet over medum heat. Add the oil and peppers to the skillet and toss to coat. Allow the peppers to cook for 7-10 minutes, stirring occasionally, allowing them to blister but not burn. Remove from heat and toss with lemon juice and sea salt. Serve warm.

Advertisements

About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, dinner, paleo, side dish, side dishes, snack, vegan, vegetarian and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s