Ingredients
– 8 ounces shishito peppers
– 2 teaspoons extra-virgin olive oil or avocado oil
– 1 pound fresh shishito peppers
– 1 tablespoon olive oil
– 1 teaspoon sea salt
– flaky or kosher salt to taste
– 1 tablespoon lemon juice
– sesame seeds for garnish
Instructions
1-First, rinse the shishito peppers under cold water and dry them thoroughly with a paper towel.
2-Heat a medium skillet over medium heat until a drop of water sizzles.
3-Add the oiled peppers and cook for 8 to 12 minutes, stirring often.
4-Sprinkle with salt and optionally add lemon juice before serving.
5-Serve immediately with a bowl for discarded stems, yielding about 4 servings in roughly 15 minutes total.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Wash and dry peppers thoroughly to minimize oil splatter while cooking.
🧑🍳 Use medium heat to avoid overheating the oil and burning the peppers.
🌿 Try variations by adding a splash of sesame oil, minced garlic, or a squeeze of lime juice for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Japanese-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 40 calories
- Sugar: 1 gram
- Sodium: 150 milligrams
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 2 grams
- Protein: 1 gram
- Cholesterol: 0 milligrams