I use a generous coating of olive oil and throw in the peppers and continue shaking until the peppers blister but before they blacken. I hand pick the smallest peppers that I can find and hope for ones that are not too too hot(it's a gamble). Season with a sprinkle of sea salt.
We cook shishito peppers for about 7 months of the year ( just 2 plants in the garden). We are not a fan of the blistered or burnt taste so we cook our peppers until they are softened but still bright green (will continue to cook some after removing from the heat.) I guess that makes it about 'half raw', which is one of the advantages of shishito. Salt and oil as Trena and QueenSashy say.
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