Years ago when visiting New York I had a plate of these light and mild peppers as an appetizer. They taste wonderful with a little sprinkling of sea salt and you can never just have one. On a trip to the Union Square Market a few weeks back I stumbled upon a huge basket of these and couldn’t wait to make that tasty dish of years past. So simple to make..they transform any ordinary meal to an extraordinary one. But let’s get back to New York just for a quick second. Have you ever dealt with moving in this city? What a hassle….hence my absence on here….I don’t want to move in Manhattan again for a good long long while…
Seared Shishito Peppers with Pink Sea Salt
A large bag of Shishito peppers
coconut oil (or oil of choice)
In a large pan heat a tbsp or so of oil over medium-high heat. The amount of oil depends on the size of the pan, you want the bottom to be well coated. Once the oil is hot drop the peppers in and let them cook for a minute or two per side. Be careful of popping oil. Once they are cooked remove from the pot, pat dry with a paper towel and sprinkle with sea salt. Serve immediatley. Use these lovely peppers as an appetizer or serve with your meal, would pair well with meat and rice.
You could also cook these in the oven, tossed with a little oil before hand.