Wednesday recipe from Lake Tahoe Markets

Are you acquainted with shishito peppers? They are thin-skinned little green peppers that you can cook up in a skillet in just ten minutes. Once they have a little char on them, they’re so irresistible.

Shishito peppers are a delightful variety of peppers originating from Japan.  They have a unique flavor profile that is sweet, slightly smoky, and generally very mild. However, about one in every ten can surprise you with a spicy kick. The heat is not overwhelming, but it can be surprising, which adds allure and popularity to this pepper.

Popular methods for cooking with shishito peppers include searing them in oil in a cast iron pan or grilling them. Finish them with a bit of sea salt and/or some creme fraiche or salty cheese. They really do make for excellent starters or appetizers. They are also popular for stuffing with soft cheeses and battering and frying.

Blistered Shishito Peppers

These blistered shishito peppers are mild, light and extremely poppable!

1 Tbsp. vegetable oil
1 lb. shishito peppers
Salt
Pepper

Bring a large cast iron pan to high heat (nearly smoking). Carefully add vegetable oil to the pan. Add peppers to the pan in a single layer and a pinch of salt and cook for 2-3 minutes per side or until blistered (5-7 minutes total). You may need to turn down the heat once the peppers are in the pan if it’s burning instead of blistering. Do not crowd the pan or it will steam instead of sear (you may need to cook in batches if your pan is too small). It’s tempting, but don’t stir the peppers until they develop the sear or “blister”. Add salt and pepper to taste. Enjoy!

--contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com