Most popular one you’ll probably find is to brush with olive oil, broil, grill or even pan fry them until they’re blistered and softened. Then sprinkle with coarse salt and eat them.
I’ve chopped them up for a salad too.
I’ve also thought they’d make good little stuffed peppers. Any meat ingredient stuffed into them would likely have to be precooked since they’re not thick like a Bell Pepper. I’ve never done stuffed bell peppers so for all I know, meat going into those could be precooked as well.
It would be a little tedious stuffing little peppers but would be good finger food.
They’re from Japan but I have no idea how the Japanese use them.
Thank you! Many recipes do call for blistered peppers.
I saw one to go alongside a flank steak, and I have a flat iron steak in the freezer, so close enough.
Another called for using it with pepper jelly on chicken thighs, and grill the peppers with scallions on the side. That also sounds yummy.
Happy Saturday, everyone!
We had our first real taste test of shishito peppers a couple of nights ago. I sautéed them with onions, mushrooms, corn, in olive oil and a little soy sauce. We topped with cilantro and shredded cotija cheese. Wow! It knocked our socks off!
I had marinated a prime sirloin steak in a Vidalia onion, sweet pepper vinaigrette, then dried it off, and use a Brazilian steak rub on it. Hubby grilled it caveman style for a nice char. What a heavenly meal! He has asked me to make the shishito sauté mix again.
https://thefitfork.com/east-west-shishito-pepper-mushroom-saute/
Do any of you with shishito extras freeze them? I’m wondering if I should chop them up first, or just freeze whole?
Pollard, I cut lengthwise, remove the seeds, chop and braise, and throw them in my Raman noodle soup along with stuff like turnips and onions.