I had Shishito peppers for the first time this summer at a cocktail party in the Hamptons.
Mostly sweet, the sign warning against the occasional spicy pepper resulted in a Russian roulette-esque game among the guests that was a great icebreaker.
I've been trying to clean up my diet, so, when I saw them at the market I knew they'd make the perfect snack!
1 Teaspoon coconut oil
Shishito Peppers (2 cups)
Wash your peppers, leave the stems on, pat dry.
The stems will serve as a handle to eat the rest of the pepper.
If you plan on serving them at a party, be sure to have a container for the discarded stems.
Heat your pan to a medium heat and add your coconut oil.
Do not allow your oil to start smoking!
If your oil is smoking your pan is way too hot.
Add your washed shishito peppers, sauté over medium heat tossing them every so often until they develop a nice char.
The smaller the batch of peppers the faster they will cook. A large batch of peppers would require more oil and take longer to cook.
Finish with some Himalayan sea salt and enjoy!