Shishito are one of my all time favorite peppers. It was love at fist bite when I discovered them at Jimmy’s No. 43 in the East Village a few years ago. This basement bar is known for their wide selection of beer as well as an incredible small plates menu. Many of the ingredients they use are actually purchased at the Union Square Green Market including the Shishitos. I highly recommend you try Jimmy’s 43 and make sure you put in two orders of peppers (trust me on this one.)
You can also make these peppers at home with the simplest of preparation. They are a great appetizer or to munch on as you watch your favorite movie. Around 90% of the peppers are mild with one or two hot ones showing up occasionally, although hot for these peppers is very bearable.
Below are two basic preparation methods: stove-top in a pan or under the broiler.
To cook on the stove, drizzle a little olive oil in a pan over medium-low heat. Do not smoke the oil. Add washed and dried Shishito peppers and allow to cook for 2-3 minutes on one side. Flip peppers and cook for a few additional minutes. Ultimately you are looking to have the peppers start to soften and brown on the outside. The skin will also start to blister. As the peppers are about finished, add a little sea salt to taste. Remove from heat and serve with lemon wedges.
To prepare under the broiler, turn it on to the low setting. In a bowl, toss Shishitos with a little olive oil to evenly coat. Add to baking sheet and place under broiler. Carefully attend while cooking and turn every couple minutes until the desired brown, slightly charred and blistered skin appears. Remove and add a little sea salt to taste and serve with lemon wedges.
Shishitos are available at the Farmer’s Market starting in August and will be around through the Fall. They are priced around $9.99 per pound which is a little on the high end. However, you only need to purchase about 1/2 pound for your appetizer or snack and then $5 seems quite reasonable.