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shishito pepper recipes
Blistered Shishito Peppers INGREDIENTS Yield: 4 appetizer servings * 8ounces shishito peppers * 1tablespoon neutral oil (such as vegetable or grapeseed) * Flaky salt PREPARATION * Step 1 In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.) * Step 2 Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
Spicy Corn and Shishito Salad INGREDIENTS Yield: 4 servings * 3½tablespoons olive oil * 2tablespoons fresh lime juice * ¼teaspoon ground cumin * Kosher salt * ⅓cup diced red onion * 1garlic clove, minced * 3cups fresh corn kernels (from 4 to 6 ears of corn) * 6ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced * 1large jalapeño, seeds and ribs removed, diced * ¼cup grated Cotija or crumbled feta cheese (optional), or to taste * ¼cup chopped fresh cilantro leaves and tender stems, plus more to taste PREPARATION * Step 1 In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.) * Step 2 Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1½ tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes. * Step 3 Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.