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4 to 6
Easy
10 min
By Rich Landau and Kate Jacoby
Published 2013
We like to refer to shishitos as the Japanese jalapeño. They have big flavor with a little bit of heat. They pack a punch even if you cook them thoroughly, but when you half-sear them, as in this dish, their full flavor really shines through. Charred shishitos are equally delicious at room temperature or right out of the fridge. If you can’t find shishitos, try using Cubanelle peppers. Sear them for a little longer depending on how large they are.