Before this year, I don’t think we even knew shishito peppers 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.
- A few big handfuls of shishito peppers
- Extra-virgin olive oil
- Sea salt and fresh black pepper
- Toasted sesame seeds, for garnish (optional)
- A few scoops peanut butter
- Splash soy sauce
- Splash rice vinegar
- Pinch sugar
- Squirt sriracha
- Preheat the oven to 450 degrees.
- Spread the peppers on a sheet of foil, drizzle them with olive oil, and sprinkle with salt and pepper. Close foil and bake for 5-7 minutes. I like to then open the foil and turn on the broiler for an additional 2 minutes. Be sure to cook the peppers until they have black, blistered marks.
- Let the peppers cool and sprinkle with the toasted sesame seeds, if using. Make the peanut dipping sauce by stirring together the peanut butter, soy sauce, vinegar, sugar, and sriracha. Alternatively, serve with miso dipping sauce.
- You can also cook the peppers on high heat in a skillet or on a grill.