Name: Shishito Peppers
Yield: Serves 4
Ingredients: Edible flowers (garnish) (optional); Sea salt; 1 pound red and green shishito peppers; Micro sorrel (garnish) (optional); Sesame seeds (garnish); 5 shishito peppers; ¼ cup preserved lemon tahini sauce; 2 teaspoons olive oil; ½ teaspoon sea salt; 1 preserved lemon skin; ¾ cup cold water; ½ cup lemon juice; 1 cup tahini; ½ teaspoon black vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Blistered Shishito Peppers

2 teaspoons olive oil
1 pound red and green shishito peppers

Method

Blistered Shishito Peppers

Heat a large sauté pan. Once the pan is hot, place in it the oil and the shishito peppers. Toss the shishitos in the pan to coat in the oil and then season with salt. Sauté the peppers until they are cooked through and seared on all sides. Splash with black vinegar and toss to coat the peppers.