What is there to really say about blistered shishito peppers? All there really is to brag on is how truly yummy they are, especially in the height of the harvest season. They have the same texture as padron peppers without the spicy heat so if you are serving some “chile sensitive people”, these are the ones to pick.
I serve them continually while they are available because they are so quick to prepare, mostly sweet, expect for the “occasional spicy one”, and people adore them. I ALWAYS do them during our summer paella parties as a tapa but I have chosen to frequently add them as an appetizer to ANY cuisine.
If you have a farmers market in your area, now is the time you will start to see these pop up at the stands so I just encourage you to grab a couple of cartons and either do them on the stove OR grab a grill basket and maximize the summer flavor of your outdoor cooking and combine them with skirt steak or seafood….that’s my favorite choice!
- 1 pound shishito peppers
- 8 cloves of garlic, sliced
- olive oil
- salt
- In a medium saute pan over medium heat, add about 4 T olive oil. Add garlic and stir for 30 seconds. Add shishitos and let them cook until "blistered. Turn frequently to help the garlic brown and not burn.
- Remove from heat and toss a little more olive oil if needed and top with good sea salt. Serve immediately.
