GLUTEN-FREE | GRAIN-FREE | DAIRY-FREE | DETOX-FRIENDLY
These peppers can be eaten like any other pepper, in stir fries, curries, or omelets. I like them as a simple starter. It's one the quickest and easiest appetizers ever: Just sauté, salt, and serve.
You'll need a cooking fat that tolerates high temperatures to cook the peppers quickly, so they maintain some of their structure. I used ghee but you could substitute cold-pressed coconut oil.
I prefer eating them au natural, but if you want to add some flavor, you can drizzle them with cold-pressed sesame oil once they've finished cooking. (Don't cook the sesame oil because it's too fragile for cooking.)
1 pound shishito peppers
1 tsp ghee
- If you've just washed the peppers, dry them. Any water droplets will spit and splatter once they hit the hot pan.
- Warm a cast iron or stainless steel skillet over medium-high heat. Once it's hot, add the peppers in a single layer and cook until they brown and blister, just a minute or two.
- Flip the peppers over and brown the other side. Don't walk away from the stove because they will cook quickly.
- Once they're evenly blistered, remove them from the heat, sprinkle with sea salt, and serve immediately. This dish is finger food: Hold them by the stem end and bite off the pepper part.