Simple Shishito Peppers
In our house, we love both shishitos and padrons, but with our little kids we prefer to cook shishitos because there is no chance of getting a smoking hot pepper mixed in with the mild ones. Cooking both shishitos and padrones couldn’t be easier. We heat some high quality olive oil in a frying pan, and when the oil starts to spit throw your peppers in. You want them in a single layer, otherwise they will start to steam. You want to blacken the peppers a bit on all sides. Then toss them in sea salt and then zest a lemon over them or give them a squeeze of fresh lemon juice and toss that in too. Voila!
ingredients
instructions
meal or course
appetizer, brunch, buffet, first course, lunch, side, snack, vegetable dish
recipe type
quick + easy
