I love to shop farmers markets! They are such a fun source of inspiration and new ingredients. I also really like giving my money directly to hard-working, passionate farmers. Since my daughter was born, I have been bringing her with me. I want to make sure she understands where her food comes from. I also think that when kids have a say in selecting food that they will be open minded so I pretty much give her free reign with purchases. These little shishito peppers were one of my daughter’s purchases. I had never seen them before so I sure didn’t know what to do with them once I got home. They are mild, thinned walled peppers. I found a couple recipes online that either sautéed or roasted them with salt or soy sauce so I decided to try a really simple recipe. My whole family loved these peppers sautéed like this. We just ate them whole (except the skin, of course). I can’t wait to pick some more up at the farmers market.
- 1/2 lb shishito peppers, washed and thoroughly dried
- 1 T olive oil
- salt, to taste
- Toss the peppers in the olive oil and set aside.
- Heat a skillet over medium-high heat.
- Once it is warm, add the peppers and cook them. As they cook, turn occasionally so they cook evenly. They are done once they start to char and blister.