recipes for traveling the world

Lemony Shishito Peppers

Lemony Shishito Peppers

Most of my menu planning centers around choosing a main dish and then finding one or two complimentary dishes to accompany it. I have been known, however, to plan an entire meal around a craving for refried beans or shishito peppers. Given the opportunity (and the privacy to enjoy without scrutiny), I would just eat refried beans or shishito peppers on their own for dinner.

If you’ve never had shishito peppers, allow me to introduce them to you. These little peppers are extremely versatile and turn a lovely shade of bright green when they’re cooked. Some of them are hot, but most of them are not – somewhere between a green pepper and a jalapeno. They’re “trick or treat” peppers, except even the tricky ones are treats. (Listen, I tried.) I made them with breakfast while my in-laws were visiting and now my mother-in-law and I send each other pictures every time we find them in a different market or cook them using a different method. We’re very cute.

Use them as a side, add them to a grain bowl, or just drag these babies through some hummus for a snack. You won’t regret it.

Lemony Shishito Peppers

  • 8 oz shishito peppers
  • Vegetable oil
  • Salt (preferably Maldon or another flaky sea salt)
  • Ground black pepper
  • Lemon
  1. Heat a cast iron or other heavy-bottomed pan on the stove over medium high heat and add a splash of vegetable oil.
  2. When the oil is hot, toss in the shishito peppers. Shake them in the pan util they become bright green and blistered all over. Don’t rush this step because the peppers can be a little tough when they’re not cooked.
  3. Remove the peppers from the pan and place them in a bowl. Season them with the salt and pepper, then squeeze fresh lemon juice over them. Toss the peppers and adjust the seasoning as desired. (You can balance the salt and lemon with each other. If you find the peppers to be too lemony, add another pinch of salt; if you find them to be too salty, add a little more lemon!)

Note: If you prefer to use your oven instead of your stove, preheat to 400 degrees and toss the peppers with vegetable oil. Let them bake on a prepared pan until blistered, 10 to 15 minutes. Season with salt, pepper, and lemon once you pull them out of the oven!

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