These easy sauteed shishito peppers are going to be your new favorite summer snack. The peppers are sautéed in toasted sesame oil for a nutty, sometimes spicy snack or appetizer.
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I gave you a refreshingly cool recipe last time. This one brings the heat! Sometimes. With a heat index several times lower than a jalapeno pepper, shishito peppers are sweet and mild until they aren’t. Yes. They can sometimes surprise you. 1 in every 10-20 shishitos may just make your nose run!
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Haven’t tried shishitos yet? I’d had them once before in a restaurant but never at home. This year, I planted a shishito plant in my garden. The plant is doing OK – giving me a few peppers a week. However, last weekend I found some beautiful ones at the farmers market and couldn’t resist taking them home to make these sauteed shishito peppers.
I love trying new varieties of produce especially in the summer when there are so many options.
Here’s the super simple recipe. Add toasted sesame seeds if you want or a dash of soy sauce instead of the salt. I prefer coarse salt for the occasional burst of salty flavor against the sweet, blistered peppers.
- 2 cups smallish shishito peppers whole
- 1 tablespoon toasted sesame oil
- coarse salt to taste
Wash and dry the shishito peppers. (Seriously, for your safety, don't forget to dry the peppers.)
Heat the sesame oil in a medium skillet over high heat just until hot.
Add the peppers. Cook 2 minutes on high, flip and cook another 2 minutes or until the skins are blistered.
Plate. Sprinkle with coarse salt. Enjoy warm. Hold the pepper by the stem for easy snacking!
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