Sautéed Shishito Peppers: Summer's Best New Bite
Sautéed Shishito Peppers: Summer's Best New Bite is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Here's what you do.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHere's what you do.
Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking.
Add the peppers and cook them over medium, tossing and turning them frequently until they blister.
They shouldn't char except in places.
It takes 10 to 15 minutes to cook a panful of peppers.
When they're done, toss them with sea salt and add a squeeze of fresh lemon.
Slide the peppers into a bowl and serve them hot.
You pick them up by the stem end and eat the whole thing, minus the stem, that is.
You can probably do fancier, cheffy things with them, but they're terrific like this.
For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi.
If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.