blistered red shishito peppers
I planted a whole bunch of shishito peppers for our Farmer’s market in 2020. Since we didn’t go to markets, I ignored them - so they turned red. They were better than the green version, sweet with that occasional burst of heat. Awesome as a finger food appetizer on the deck! You can find shishito pepper seeds online if you want to grow them in your garden. They are easy to grow but require a long summer. We start them indoors in February. You can also find them at Farmer’s markets in July in the midwest. We had the green ones in July, red ones take until August.
yield
2 serving(s)
method
Stir-Fry
Ingredients For blistered red shishito peppers
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2 Tbspextra-virgin olive oil
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1half pint (about 20) whole shishito peppers
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flaky sea salt
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1lime quartered
How To Make blistered red shishito peppers
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1Heat oil in a large cast-iron pan or other heavy skillet over medium-high heat. These can also be grilled, basting with the oil. Cook the peppers, turning occasionally until they begin to blister and turn golden brown on all sides. Sprinkle with salt and lime and serve immediately.
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