With our drastic reduction of meat consumption this year, I try not to overdo it with beans and fish all the time. I started making tofu dishes (more on that later!), and looking into vegetables that we normally don’t cook at home. When I was in the Asian market, I spotted a bag of silky Shishito peppers. Remembering the mouth-watering Shishito pepper we had at a Ramen shop up at Mammoth called Ramenya, I decided to bring these lush velvety green treats home and try my hands on them.
Shishito pepper is mildly sweet, slender, and thin-skinned. Shishito is short for shishitogarashi, meaning lion’s head, probably due to the resemblance of the wrinkly pepper skin to the animal’s. Paired with a pint of Asahi beer, we were popping these green finger foods to our mouth like popcorn and had to order a second large plate for everyone to share! Here is a recipe I came up with, if you’d like to see:
EATS: Blistered Shishito Peppers
Ingredients (serves 1-4, depending on how good you are about sharing)
- 0.5lb whole Shishito peppers, washed, and dried
- 3 cloves of garlic, minced
- Splash of fish sauce
- 3-6 Chile peppers
- Heat olive oil in a large cast-iron skillet in medium-high heat.
- Lay the peppers gently into the skillet and be careful not to let the oil splashed onto your arms! This video shows you how hot the oil has to be:
- Turn the Shishito peppers to make sure all sides are properly blistered. Again, be careful with the hot oil!
- Sprinkle with salt and a splash of fish sauce to taste
- Once all the peppers are blistered, add the red Chile peppers for the vibrant red color and heat (you can skip this if you don’t like spicy food).
- Add the minced garlic last so as to not burn them. Mix well and turn off heat.