If you are looking for a vegetable variation to spice up your family meal, look no further. Japanese shishito peppers make for a refreshing compliment. They are crisp, flavorful with a mild kick that allows them to be eaten whole without concern for setting your mouth on fire.
Ready
- Japanese shishito peppers
- 3-4 Tbsp sesame oil
- Salt, to taste
Set
- Cast iron skillet or other frying pan
Go
- Heat oil in skillet over high heat.
- Once the oil is hot, add the peppers. Turning often, cook peppers until they begin to shrivel, brown and turn soft (3-5 minutes). Note that you should cook to taste as some people like them a little dente while others prefer their peppers soft and tender. My preference is soft and tender.
- Remove to serving dish, sprinkle with salt and serve while still hot.
What you should know
These peppers are hotter than bell peppers, but not as hot as chili peppers. As with many peppers, in dry conditions or periods of drought they tend to run a little hotter.