Shishito peppers have become increasingly popular and once you try this simple recipe, you'll know why. Mildly sweet and fun to eat, a pound of shishito should only yield two or three peppers that have a bit of a spicy kick. With virtually no preparation and taking only minutes to cook, these thin-skinned, shiny-green little beauties make the perfect snack or appetizer. A hot pan or grill gives them the perfect smoky char and with little more than salt and lime, you might be tempted to eat a barrel-full, but don't: sharing is much more fun!
Heat olive oil in a large heavy skillet over medium-high heat. Arrange peppers in an even layer on the skillet. Cook the peppers, turning occasionally, until they charred and blistered, about 8 minutes total. In the last couple of minutes of cooking, drizzle tamari and toasted sesame oil on peppers. Remove from heat. Spritz with the lime juice and taste.
Transfer to a large plate and garnish with sesame seeds. Serve immediately. Peppers can also be grilled outside on a grill pan
Heat olive oil in a large heavy skillet over medium-high heat. Arrange peppers in an even layer on the skillet. Cook the peppers, turning occasionally, until they charred and blistered, about 8 minutes total. In the last couple of minutes of cooking, drizzle tamari and toasted sesame oil on peppers. Remove from heat. Spritz with the lime juice and taste.
Transfer to a large plate and garnish with sesame seeds. Serve immediately. Peppers can also be grilled outside on a grill pan
