This past weekend at NYC's Union Square farmers' market, peppers were in abundance. They've absorbed all of summer's heat and are in prime season. And I noticed shishito peppers, the small, mild green peppers frequently served in Japanese restaurants, popped up at several stands. Do you cook with shishito peppers?
Several farmers offered different sized shishito peppers this past Saturday: some bigger than my thumb and others smaller than my pinky finger. I love searing these mild peppers in a cast iron pan with a touch of oil, until their skins are blistered and slightly blackened. Then, they're ideal eaten hot, sprinkled with sea salt (and flavored sea salt works even better!).
How do you prepare shishito peppers?
(Images: Stephanie Barlow)