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Shishito Peppers

Shishito Peppers

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Walking through my local grocery story this morning, I saw a gorgeous display of various kinds of peppers. Right in the center was a box of shishitos. Never heard of them? Not surprising! Shishito are small Asian “sweet” peppers used often in Japanese cooking. They are about the length of your index finger and usually green. Be careful though: one in ten can be spicy.


Most often you will find recipes for blistered or grilled shishitos. Their thin skin makes them perfect for this high heat cooking method. We love the simplicity of this recipe and hope you do too!


Shishito Peppers
Shishito Peppers

Seared Shishito Peppers

  By Beth Sogaard  ,

March 28, 2017

Shishitos are now pretty common in well stocked grocery stores, lucky for us! These are best served warm but can be made ahead and lightly re-heated.

  • Yields: 4 servings


2 tbsp extra virgin olive oil

2 tsp fish sauce*

2 tsp fresh lime juice

1 tsp minced garlic

1 tsp corse salt (or to taste)


1Heat the olive oil in a large skillet over high heat. When rippling carefully add the peppers and sear, turning frequently until browned and wrinkling.

2Add the fish sauce and lime juice off the heat, then return to the flame and toss. Toss in the garlic for just half a minute, and then the salt. Remove to a platter to cool slightly. Taste and add more salt if needed.

*if you don't have high quality fish sauce, you can substitute soy sauce


AUTHOR - Beth Sogaard

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