Lou loves shishito peppers. Anytime we are at a restaurant that has a shishito peppers as an app on the menu (or octopus, or oysters, or anything with prosciutto) it gets ordered. And since we are all looking for healthy snacks and appetizers right about now, I figured I would try to make them myself.
The key to these guys is cooking them in really hot olive or coconut oil so they blister and blacken in some areas. You can flavor them any way you want. Even just a little sea salt is delicious. I use any excuse I can to cook with garlic; so I added both fresh garlic and garlic salt, which came out awesome. The sesame seeds don’t add much in the flavor department, but if you are serving this to a crowed it’s always good to garnish. 😉
- 2 tablespoons of olive oil, coconut oil or sesame oil
- 1 package of shishito peppers (we used Trader Joe's brand)
- 2-3 cloves of garlic, minced
- Kosher salt, sea salt or garlic salt
- Sesame seds
- Heat the olive oil in a skillet over medium-high heat
- Add the peppers in a single layer, and allow to sizzle for 2-3 minutes over medium heat.
- Flip them over and allow to cook on the other side for 2-3 minutes.
- Add in the garlic and begin to toss and turn the peppers to ensure they are tender and blistered, and the garlic is lightly browned.
- Remove from heat, add desired amount of kosher/sea/garlic salt and a sprinkle of sesame seeds.
- Enjoy while hot.
- For more of a garlic taste, use olive oil and garlic salt. For a sesame flavor, use 1 tablespoon olive oil and 1 tablespoon sesame oil, and kosher or sea salt.