Sautéed Shishito Peppers

While they resemble their spicy cousins, shishito peppers are typically pretty mild. Although, it is said that about one in ten can pack a punch. I didn’t get any of those in my latest pint of peppers, but I have definitely come across a few before. I thought a jalapeño or something similar got mixed in by mistake the first time I found a spice one!

My favorite way to make these peppers is very simple – slightly charred with a pinch of salt and squeeze of lime.

I prefer making these on cast iron. But any pan or griddle that can hold a good temperature would work fine. Keep in mind that the heat doesn’t usually need to be as high with cast iron. I keep the flame on medium and wait until the first wisps of smoke start coming off the pan.

I toss the peppers in just a little bit of avocado oil before putting them on the hot pan. Let them develop those beautifully browned blisters by leaving them alone for 30 seconds to a minute at a time and not continually stirring them around the pan.

When the peppers reach the level of char you desire and are cooked through, remove them from the pan and toss with a pinch of salt and squeeze of lime juice.

You can totally jazz these up with an extra kick of hot pepper like chili flakes, cayenne, or even a splash of hot sauce. Enjoy!