Sautéed Shishito Peppers
by Shirl
![shishito peppers shishito peppers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji_0lPpDIWm4hGK4e7R6wGpH3OAhVPe6xU4DeUNFjiXwZej5aFl8zsPq48uVOShnvOA9fxPGCKc-sKo7tutmhYYTfG8hUTWuYLDR3iKVf-PcbKcHnXI19U6BHsY7pWBzHmfZJpFxRwog/s800/Neues+Bild+(1).png)
If you have done tapa crawls in Spain, you are probably very familiar with Pimientos de Padrón. They are a great snack to nurture your drinks with. Mildly sweet and with a hint of spiciness (except for an occasional one that blasts with heat – beware!), the little green peppers from Padron in Galicia come in a perfect bite size. They are also easy to prepare: Fry them in olive oil for couple of minutes until blistered and a bit browned. Then sprinkle them with coarse sea salt. There you go. Just enough time to open a couple of beers or pour a nice glass of wine. Can you make a snack faster than that?
![shishito peppers shishito peppers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPJXisPnUUONQCmRX7lmM8WIcJ29xVJsD9sH8SDX9eOzj_5ELeMvlziq-Atp6fkTfGtDdkKJDERNPHK_h3sSaFiWrYnD6DwL9dypmNvCRvrgSrj-114tZmijvjjvRDER5I1KBO6QHpEw/s400/Neues+Bild+(2).png)
Grab one by the stem and bite! The pepper harvest season has begun.
![shishito peppers shishito peppers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji_0lPpDIWm4hGK4e7R6wGpH3OAhVPe6xU4DeUNFjiXwZej5aFl8zsPq48uVOShnvOA9fxPGCKc-sKo7tutmhYYTfG8hUTWuYLDR3iKVf-PcbKcHnXI19U6BHsY7pWBzHmfZJpFxRwog/s800/Neues+Bild+(1).png)
If you have done tapa crawls in Spain, you are probably very familiar with Pimientos de Padrón. They are a great snack to nurture your drinks with. Mildly sweet and with a hint of spiciness (except for an occasional one that blasts with heat – beware!), the little green peppers from Padron in Galicia come in a perfect bite size. They are also easy to prepare: Fry them in olive oil for couple of minutes until blistered and a bit browned. Then sprinkle them with coarse sea salt. There you go. Just enough time to open a couple of beers or pour a nice glass of wine. Can you make a snack faster than that?
![shishito peppers shishito peppers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPJXisPnUUONQCmRX7lmM8WIcJ29xVJsD9sH8SDX9eOzj_5ELeMvlziq-Atp6fkTfGtDdkKJDERNPHK_h3sSaFiWrYnD6DwL9dypmNvCRvrgSrj-114tZmijvjjvRDER5I1KBO6QHpEw/s400/Neues+Bild+(2).png)
Across the Pacific, the Japanese love having Shishito peppers as bar snacks. Shishitos are wonderfully mild and sweet, kind of like the Padróns. They are larger in size, about 2 – 4 inches long, and have a more wrinkled skin. You can cook them the same way you do Padróns by frying them in a little oil in a hot pan, turning them around until they are softened, blistered and slightly browned, about 3-4 minutes. But instead of the sea salt treatment, toss them in a dressing made of a spoonful of soy sauce, a splash of yuzu or lime juice, little brown sugar, a few drops of toasted sesame oil and some freshly ground black pepper.
Grab one by the stem and bite! The pepper harvest season has begun.