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.
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!
blistered shishito peppers
makes 1-2 servings
1 tablespoon canola oil
1 container shishito peppers
juice of half a lemon
1 teaspoon coarse sea salt
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.