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Shishito Peppers are the best!

Shishito Peppers

These little pieces of heaven can be used for many things, added to your favorite dishes, and the best of appetizers. Brian has got a full order to satisfy your mouth watering appetite, stop by the produce department to load up!

Here’s one recipe to jump start your taste buds!

Don’t let the simplicity of this recipe fool you into thinking that it’ll be bland. They are delicious! Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they’re insanely easy to prepare! Why not, right?

Here’s what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.


You can probably do fancier, cheffy things with them, but they’re terrific like this. For variety, try using a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event, chop off the stems and put the peppers for an omelet or some scrambled eggs.

The small are very mild, but the bigger you go, the more spice you get!

Happy Sautéing!

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