My husband and I were in Morristown, New Jersey visiting family this past year. This was the second time for me to be in Morristown and both times were so much fun. The downtown area is quaint but modern, with so many beautiful buildings and churches, tons of shopping options and some of the best restaurants. We were lucky enough to stumble upon a restaurant called George & Martha’s American Grille, which is where I discovered shishito peppers. The night we dined, these peppers were an appetizer option and I thought they sounded interesting (and they were gluten-free.)
They arrived at the table, charred and drizzled with oil and seasoned with Kosher or sea salt. And they were delicious! I immediately knew I would want to cook these when I got home.
http://www.georgeandmarthas.com/home
What Are Shishito Peppers?
The Japanese peppers, which are at their peak during the summer season, are small with a sweet flavor that also has a mild bit of heat. When I ordered them the waiter did tell me that about one in every 10 or so peppers would be as hot as a mild jalapeno but you can’t tell until you’ve eaten them. I did find them and while they were hotter than the others, the heat wasn’t too intense.
The peppers are about 3 inches long and narrow. They have firm, glossy skin with vertical wrinkles and are kind of curvy and twisty looking. Most are green though you might find the occasional red or orange one. You can keep the peppers for up to 2 weeks in an open paper bag stored in the fridge.
Where To Find Shishito Peppers…
I had a difficult time at first trying to find these delicious little peppers. None of the grocery stores in my area carried them but then I called Whole Foods and discovered they had them in stock. (I paid $5.99 for an 8 ounce container at Whole Foods.)
My husband and I just visited the Union Station Farmers Market in Denver and I was so excited to see almost every booth had these peppers for sell…good sized bags for about $4.00. Believe me, we stocked up until I can get back to the market!
How To Cook Shishito Peppers –
You can eat shishito peppers raw if you want but they are extra delicious when charred or roasted. The entire pepper, seeds and all, can be eaten. By charring, the outside gets blistered while the flesh stays nice and firm and you get a nice sweet heat. Be sure you don’t overcook them because they can turn bitter.
When I originally cooked my first batch of peppers I cooked them in a cast-iron skillet with some olive oil and Kosher salt for a couple of minutes until they became blistered looking. They were good but needed just a little something extra.
This month, while flipping through one of my favorite food magazines, “Fine Cooking” – Aug/Sept 2016 issue, I was thrilled to actually see a recipe for Charred Shishito Peppers which was similar to how I had cooked them but with a few additions I hadn’t thought of. A simple change in the oil, which made a huge difference, with some Asian sesame oil and garlic really kicked the peppers up a notch and made them company-worthy (or anytime you want.)
If you can find the Shishito peppers, I highly, highly recommend trying this recipe!
…These reheated nicely in the microwave the next day too. I’ve been eating them almost every single day since I now know where to buy them! They are that good, at least to me. The other day I ate them with scrambled eggs for breakfast and have served them with steak and chops. Today I’m using the leftover peppers in a rice and black bean dish for lunch. I’m obsessed!
Charred Shishito Peppers – A Delicious & Super Easy “Unusual” Appetizer – 719woman.com
CHARRED SHISHITO PEPPERS
(from Fine Cooking Aug/Sept 2016 – Diana Andrews)
Serves 4 to 6 as appetizer
Ingredients:
2 1/2 tablespoons toasted sesame seeds
1/2 teaspoon granulated garlic
Coarse sea salt
2 teaspoons grapeseed oil or canola oil
8 ounces shishito peppers
1 tablespoon Asian sesame oil; more to taste if desired
Directions:
In a mortar and pestle, pound the sesame seeds and granulated garlic with 1/2 tablespoon of salt until coarsely crushed. Alternatively, pulse in a small food processor. Set aside.
In a 12-inch cast-iron or other heavy-duty skillet, heat the oil on medium-high heat until shimmering. Add the peppers and cook, undisturbed, until they begin to char in places, 1 to 1 1/2 minutes. Continue cooking, stirring occasionally, until just tender, 1 to 1 1/2 minutes.
Use a slotted spoon to transfer to a serving platter, drizzle with the sesame oil, sprinkle with about 2 teaspoons of the sesame salt, and serve.