Before this year, I don’t think we even knew these existed. Now we can’t get enough of them. They seem to be on the menu of nearly every restaurant we frequent and we’ve ordered them countless times… finally, I started making them at home. And I’ll tell you, they are just as good. And as with any simple vegetable preparation, the goodness is likely due to the fact that we’ve had really amazing ones available to us all summer long at our farmers markets.
The fun thing about eating these mildly sweet peppers is the fearful anticipation that you’ll get a hot one. I’m all for spicy food, but surprise spicy food is that much more fun.
as I mentioned above, I get these from our farmers market, I’ve never actually seen them in any grocery store. I’ve heard you can also get them at Japanese specialty markets. Availability will vary by region and season.
ROASTED SHISHITO PEPPERS:
a few big handfuls of shishito peppers
toasted sesame seeds for garnish (after they’re roasted – optional)
Wrap peppers in foil, drizzle some olive oil, and sprinkle with some salt and pepper. Close foil and bake in a 450 degree oven for 5-7 minutes. I like to then open the foil and turn on the broiler for an additional 2 minutes. The cook time will depend on the heat of your oven (and the peppers are very forgiving, no exact time is required) just be sure to cook them until they have black blistered marks.
Let cool, sprinkle with toasted sesame seeds, and serve with a dipping sauce
Alternatively, you can cook them on high heat in a skillet, or on a grill.
DIPPING SAUCE OPTIONS:
Quick Peanut Sauce:
a few scoops of peanut butter
splash of soy sauce
splash of rice vinegar
pinch of sugar
squirt of sriracha
Stir to combine, taste and adjust, add water as needed to thin it out.
Miso Dipping Sauce
from this post