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