Intro: SAUTEED SHISHITO PEPPERS WITH MINI TOMATOES
I became intrigued with Shishito Peppers when I first read about them in the grilling issue of Bon Appetit and finally found them in the Whole Foods Market in Sarasota (FL). Although the ones that I bought were grown in Mexico, Shishitos apparently originated in East Asia and are reported to be a sweet variety of the species Capsicum annuum.
The ones that I sauteed were slightly peppery (with the exception of that orange one; that one was really hot). Sprinkled with salt and served warm, they can be eaten as a snack or hors d'oeuvre, or served as a side dish or vegetarian entree. To eat, simply pick a pepper up by its stem and eat the whole pepper, seeds and all (except, of course, the stem)!
n order to create some variety, I incorporated some miniature tomatoes into this recipe, along with some garlic and shallots.
Step 1: INGREDIENTS (2 Servings)
- 4 ounces fresh raw Shishito Peppers
- 5 ounces miniature tomatoes (I used *Villagio Marzano Tomatoes, but any small cherry-like tomato will work).
- 3 TBS EVOO, divided (I prefer California 365 EVOO)
- 1 large shallot
- 2 large cloves garlic
- 1 tsp **Diamond Crystal Salt Sense (or to taste).
*Villagio Marzano Tomatoes are grown in Canada and look like miniature plum tomatoes. They are larger than cherry tomatoes.
**I finally found Diamond Crystal Salt with Iodine. It is called "Salt Sense" and it is similar to the Diamond Crystal Kosher Salt that I have been using for a long time now in that it is also "puffed" and contains about 30% less sodium than regular table salt.
Step 2: INSTRUCTIONS:
PREPARE & COOK THE SHISHITO PEPPERS:
- Cut the cloves of garlic into thin slices (if you don't really like garlic, you can mince it, or leave it out).
- Heat 2 TBS of EVOO over medium heat in a cast iron skillet (my preference) or a heavy non-stick frying pan.
- Saute the garlic for about 1 minute, or just until it becomes fragrant; don't let it brown or burn. Remove from pan and set aside.
- Add the peppers to the pan and stir fry, lifting and turning them, until they start to blister. This may take 10 to 15 minutes. It is OK if they char a little, but don't let burn or char all over).
- Remove from pan (you can put them with the garlic) and cover with aluminum foil to keep them warm while you prepare the tomatoes (see next step).
As portrayed in the 1st picture above, If possible, I like to assemble all of my ingredients for a recipe in one location).
Step 3: INSTRUCTIONS (CONTINUED):
- Place the remaining TBS of EVOO in the ;pan, and heat over medium heat.
- If you are using the larger Villagio Marzano tomatoes, slice them in half length wise. You can cook the smaller *cherry tomatoes whole).
- Add the sliced shallot to the hot oil and stir fry for about 1 minute.
- Add the tomatoes to the pan and let them sit for a minute or two, or just until they begin to blister. Than stir and toss the tomatoes for another minute or two until they are slightly blistered and slightly browned all over.
- Now add the sauteed peppers and garlic to the pan with the tomatoes and stir and mix to warm them through; then remove the pan from the heat and place the the mixture into a serving dish.
- Sprinkle with salt and serve warm.
*NOTE: Instead of the Villagio Marzano tomatoes, I think a mixture of the small red and yellow cherry tomatoes would also make a nice presentation.
Step 4: TIME TO EAT . . .
Pick a Pepper and eat it! That's all there is to it. Lift a pepper up by the stem and eat the whole thing (minus the stem). If you are serving them with tomatoes as I am, you might want to include some toothpicks or cocktail forks along with the dish.
(I have prepared the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Just click on the image to enlarge it).