Sauteed Shishito Peppers

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Sautéed shishitos are absolutely the best thing to nibble on.  I first encountered them at the Santa Fe, NM Farmer's Market. They are usually quite mild and flavorful and, as peppers, have anti-cancer properties. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.


MAKES: 4 Servings
PREP/COOK TIME: 20 minutes

  • 1 tablespoon extra virgin olive oil
  • 1 pound shishito peppers
  • 4 large garlic cloves, minced
  • ½ teaspoon sea salt


  1. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a pan of peppers.
  2. When they're nearly done, add the garlic and sea salt. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.



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