Adrienne Gajownik

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Shishito peppers

Saturday morning I was making my normal rounds at the farmers market. I said hello to familiar faces, picked up eggs and filled my bag with a variety of summer vegetables. I was at one of my favorite farmers' tents ready to pay for lemon cucumbers, when they asked me to try their Japanese shishito peppers. They had just sauteed the peppers in sesame oil and finished them with a splash of soy sauce. I picked up one of the small peppers, browned on both sides, and took a bite. Wow. They tasted like bell pepper and jalepeno, minus the heat. As you can see, I returned home with a carton of them. I cooked them with dinner that very night.

As I put the peppers on the table, I told Josh not to worry, they weren't spicy. He took a bite approvingly, but said he thinks they want to be spicy. I laughed, ate another one, and wham! That little pepper had some heat! There was only one pepper in my bunch that was spicy, so be careful as you're nibbling on these tasty treats.


Shishito peppers
1 tbsp sesame oil
1 bunch shishito peppers
dash of tamari (or soy sauce)

There is no need to peel, chop or dice these peppers. These small peppers are cooked and eaten whole. They have a thin, delicate skin, so they cook quickly.

Heat sesame oil over medium heat. When the pan is hot, toss in the peppers. Now let cook, stirring, so they don't burn. Keep a close eye on them. When the peppers have cooked down and are browned all over, remove from heat. This should take 5-8 minutes. Toss with a dash of tamari. If you don't have tamari or soy sauce, finish with sea salt and lemon. A great appetizer or afternoon snack.