This is one of my family’s favorite summertime snacks. I absolutely love it for its speed and health benefits. My husband and kids devour them so quickly I never can buy quite enough. They are a little smoky, salty and bright treat that is good any time of day.
These are in season in the summer and can be found in the NE at farms and farmers markets all over. They are also very easy to grow if you have a little outdoor space. If all else fails I find them at Trader Joe’s quite often (though they are not organic so I stay away).
We love the Russian Roulette vibe from shishito peppers as about 1/10 are spicy and we all want to get one of those prizes! Shishito peppers are high in vitamin C and also have vitamin A, fiber and protein. They are sautéed with a tablespoon of avocado or olive oil for a little healthy fat and a sprinkle of pink Himalayan salt for a mineral boost as well. A perfect snack or appetizer and it couldn’t be quicker or easier to prepare.
I usually sauté these, but if I have the grill on already I will throw them in the veggie basket and add them to the grill. These are extra tasty over an open flame, but you will not feel you are missing anything by sautéing them.
You don’t even need a “recipe”, but for consistency’s sake…
As a snack this will feed 2, as an appetizer it could stretch to serving 4 with other offerings.
Sauté pan big enough to not crowd
1 quart shishito peppers
1T avocado or olive oil
Pink Himalayan salt to taste
Squeeze of lemon
1. Heat the pan over high heat. Place the oil in the hot pan, then toss in the shishito peppers. Cook until blistered all around, a couple of minutes.
2. Season with salt to taste. Put on plate and add a squeeze of lemon at the last minute.
I hope you try these and love them! Your kids will be fighting over the last ones no doubt!