Shishito peppers make such an irresistible snack – grassy pleasure with a spicy edge.
You don’t need to deep fry them. Simply sauté.
In a hot skillet, within just a couple of minutes, those fresh beauties brown up and take on some caramelization sass. A little coarse salt, and voila! Bliss.
In a large, deep skillet swirl a couple of tablespoons of peanut oil or vegetable oil. Tilt the pan to swirl the oil. Place on high heat until hot (almost smoking). Add shishitos and reduce the heat to medium-high. Cook 3 to 5 minutes or until nicely blistered. Turn and sauté 3 to 5 minutes more.
Transfer to a bowl and toss with coarse salt!
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