Since Malama Kauai absorbed Yuichi Sato’s farm back in July of this summer, we’ve had some interesting harvests and some educational intro’s to Japanese foods. (Thanks Sato!) Megan Fox inspired me to fry these little Shishito peppers up which made their way into my one and only cast iron pan and added flare (with minimal heat) to a simple crudite and hummus plate I prepared the other night. But beware of a surprise, apparently 1 out of 10 shishito peppers is actually hot. Thankfully Keone got that one 🙂 These little guys are so unintimidating and take on the simplicity of a little olive oil and salt perfectly to pair with just about any antipasto or sandwich or possibly blended into a pureed bean or vegetable spread.
So good.
- 1 bunch of shishito peppers
- 1 Tbsp olive oil
- dash of sea salt
Shishito peppers on left, chocolate habanero on right. Top – I haven’t discovered it’s name – but it’s also mild like the shishito
Heat your pan. Add your oil. Add you peppers. Toss them around a bit. Sprinkle your salt. Enjoy your peppers.