Best 5 Shishito Peppers With Chili And Lime Recipes

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**Savor the Unique Flavors of Shishito Peppers: A Culinary Journey with Recipes**

Embark on a tantalizing culinary adventure with shishito peppers, a unique and delectable ingredient that adds a touch of excitement to any dish. Discover the secrets of preparing these special peppers with our comprehensive guide, featuring a curated collection of recipes that cater to diverse tastes and preferences. From classic sautéed shishito peppers with a hint of garlic and soy sauce to tantalizing tempura-fried shishitos served with a zesty dipping sauce, our recipes showcase the versatility of this exceptional ingredient. Explore the bold flavors of blistered shishito peppers tossed in a savory miso glaze or indulge in the refreshing simplicity of roasted shishitos with a sprinkle of sea salt and a squeeze of lemon. Whether you prefer the smoky notes of grilled shishitos or the crispy crunch of air-fried shishitos, our recipes provide endless possibilities to satisfy your culinary cravings. So, get ready to embark on a journey of flavors with shishito peppers, the hidden gem of the pepper world.

Let's cook with our recipes!

SAUTEED SHISHITO PEPPERS



Sauteed Shishito Peppers image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Good olive oil
1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon

Steps:

  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN



Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan image

This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
8 ounces shishito peppers (about 6 cups)
1 teaspoon freshly squeezed lemon juice
1/2 cup finely grated Parmesan
Kosher salt

Steps:

  • Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
  • Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
  • Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
  • Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.

BLISTERED SHISHITO PEPPERS



Blistered Shishito Peppers image

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Provided by Ali Slagle

Categories     easy, quick, snack, vegetables, appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 3

8 ounces shishito peppers
1 tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt

Steps:

  • In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
  • Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

SPICY CORN AND SHISHITO SALAD



Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

  • In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
  • Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
  • Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

SAUTéED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE



Sautéed Shishito Peppers: Summer's Best New Bite image

Provided by Deborah Madison

Categories     Pepper     Appetizer     Sauté     Vegetarian     Summer     Vegan

Number Of Ingredients 0

Steps:

  • Here's what you do. 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 panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. 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.
  • You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

Tips:

  • Choose fresh, firm shishito peppers. Avoid any peppers that are bruised or have blemishes.
  • Rinse the peppers thoroughly before cooking.
  • To roast the peppers, you can use a grill, a grill pan, or a broiler. If using a grill or grill pan, preheat it to medium-high heat. If using a broiler, preheat it to the highest setting.
  • Roast the peppers until they are blistered and slightly charred. This will take about 5-7 minutes per side.
  • Once the peppers are roasted, immediately transfer them to a bowl and cover them with plastic wrap. This will help them to steam and soften.
  • While the peppers are steaming, make the chili-lime sauce. Simply combine all of the ingredients in a small bowl and whisk until well combined.
  • Once the peppers are soft, toss them with the chili-lime sauce. Serve immediately, garnished with cilantro and lime wedges.

Conclusion:

Shishito peppers are a delicious and versatile appetizer or side dish. They are easy to make and can be roasted in a variety of ways. The chili-lime sauce is the perfect complement to the peppers, adding a bit of spice and tang. Next time you are looking for a new way to enjoy shishito peppers, give this recipe a try!

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