We almost didn’t go to the Farmers’ Market on Sunday because it was pouring. Like sheets of rain with a super dark sky, pouring. But, then luckily after a couple hours and an FM opening delay, the sun came out and the market opened. So we took a walk and then stopped by to find our new ingredient. While wandering the market and getting my weekly haul of okra, we happened upon super pretty small green peppers and so we decided to give them a shot.
I didn’t make them last night though as I made enough turkey chili over the weekend to feed a small army. But, decided tonight after I had some chili for lunch and the Shishito peppers would make a grand appetizer. It turns out they did! They were smokey and refreshing with the lemon sprinkled on top and super salty. Some of the peppers were even secretly hot, which was kind of exciting in the eating process since there’s no way (that I know) to tell which ones will burn your mouth a little.
Plus, making them was super simple with this recipe from Epicurious. Plus, it was really fun to have a multi-course meal (the pepper appetizers were followed by a salad with roasted chickpeas and avocado). I definitely plan on making these again! Especially as I can imagine them tasting delicious with a dry rose or! maybe even pairing well with a margarita …
- Shishito Peppers
- Sea salt
- Olive oil
- 1/2 a fresh squeezed lemon
- Rinse the shishito peppers and then throw them whole into your pan (I used a cast iron, which was awesome) with olive oil and sea salt.
- Cook on medium to high until one side has blistered/burned.
- Then shuffle them around/flip them over.
- Meanwhile, squeeze 1/2 a lemon into a prep bowl.
- Once both sides of the peppers, remove them from the heat and add more salt and the lemon.
- Eat the whole pepper! Throw the stems in a different bowl.
Best show to watch while eating them:
- NCIS: The CBS major hit about Navy cops. I find the show strangely comforting–perhaps due to its crime-of-the-week format and the fun sarcastic banter of the characters.