Knowing how to cook shishito peppers results in perfectly blistered peppers with a mildly tingly, almost sweet heat. Japanese shishitos are quite distinct and relatively sweet.
1-2 T California Olive oil
2 C Shishito peppers
1-2 tsp Sea salt
1 Wedge – lime or lemon (optional)
Heat a little olive oil in a wide saute pan or skillet over medium heat until it’s good and hot but not smoking. You can also broil or grill these peppers.
Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister . They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet . When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.
Slide the peppers into a bowl and serve sizzling hot. In struct guests to pick them up by the stem end and eat the whole thing minus the stem . Yum!