Sauteed Shishito Peppers by James Cochran at the Community Farm Alliance at the Russell Fresh Stop Market
Don’t pass on the peppers! Shishito peppers are a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. It’s wildly popular as an appetizer.
Heat a little olive oil in a wide saute pan until it is good and hot, but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a pan full of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.