Shishito peppers are the bomb! Cooking these shishito peppers is easy and fun. They are sold in Denver, Colorado in mainstream supermarkets. I used to find them in Asian markets but now they are getting popular and more people are wanting to savor these chiles or pimientos, so exciting! In Spain, they have a very similar pepper known as Padrón peppers- pimientos de Padrón.
I use a cast-iron pan, it is easier for me to keep an eye on. But if you don’t have one of these pans, no worries. You can roast them in the oven, broil or grill them. Rinsed them under cold water, dry them and place in a hot oven or hot pan. I don’t add the olive oil in the pan right away. Wait until the pan is really hot and the peppers start “sort of” crying, and then I drizzle olive oil and shake or move them frequently until they are charred!
I have tried it the same way with other oils (sesame, and peanut oil) and I think I am going to stay with olive oil. Make sure you stay nearby and move them frequently so that they get blistered evenly. I wouldn’t let them completely burnt, just charred where the skin is almost peeling, dark and they are tender. This will take no more than 10-15 minutes.
Sprinkle sea salt and they are ready to eat.
Grab the stem and take a bite or bite the whole pepper and discard the end of the stem. Are they all hot? No, they are mild but maybe you’ll get one or two peppers that are really hot. Enjoy this vegetable for appetizers, snacks or side dishes to add in salads, soups or rice.