The Padron peppers also seem to be a recently new item on the market. We have attended some dinners with friends who had served roasted Padron peppers as an appetizer. With that in mind, I began to do the same with my shishito peppers.
I've done two batches of the recipe below but on the BBQ which also works...maybe better. The peppers cook more quickly and absorb the smoky flavor.
But our most recent Sunset magazine had an article on the other pepper that suddenly seems to be everywhere: the Padron pepper. I just substituted my shishito peppers instead.
I've served these Shishito peppers at three different social occasions all with great reviews. The recipe below is pretty much the same recipe that's in the latest Sunset magazine. But my first two versions were to put the peppers in a large bowl, coat them with olive oil and salt, and then grill them on the barbeque. Use tongs to turn them.
This last time, I made them on the cooktop following this recipe:
Pan-Roasted Shishito PeppersIngredients:
- Olive oil - 2 Tbsp.
- Shishito peppers - 1 bunch
- Salt - 1/2 tsp.
- Red chili flakes (optional) - 1/4 tsp.
- Heat a large, heavy frying pan (not a non-stick pan. Use cast iron or an enameled cast iron) over medium heat until pan is very hot. Warm it up over medium heat for around 2 minutes.
- Add oil and allow it to heat up. Swirl and spread it around.
- Add peppers and chili flakes and cook stirring occasionally until peppers are blistered in places.
- Season with salt and stir to spread salt around
Serve hot or at room temperature. As you serve, include a receptacle for people to deposit the stems.
More information on Shishito peppers: