blistered red shishito peppers
I planted a whole bunch of shishito peppers for our Farmer’s market in 2020. Since we didn’t go to markets, I ignored them - so they turned red. They were better than the green version, sweet with that occasional burst of heat. Awesome as a finger food appetizer on the deck! You can find shishito pepper seeds online if you want to grow them in your garden. They are easy to grow but require a long summer. We start them indoors in February. You can also find them at Farmer’s markets in July in the midwest. We had the green ones in July, red ones take until August.
prep time
cook time
method
Stir-Fry
yield
2 serving(s)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 half pint (about 20) whole shishito peppers
- flaky sea salt
- 1 lime quartered
How To Make blistered red shishito peppers
-
Step 1Heat oil in a large cast-iron pan or other heavy skillet over medium-high heat. These can also be grilled, basting with the oil. Cook the peppers, turning occasionally until they begin to blister and turn golden brown on all sides. Sprinkle with salt and lime and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Heirloom
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
Stir-Fry
Culture:
Japanese
Keyword:
#Finger food
Keyword:
#farm to table
Keyword:
#Cast Iron Pan
Keyword:
#Hot Pepper
Keyword:
#shishito
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