So far I can only buy shishito peppers from two places here in New York City during the late summer months: Sunrise Mart off St. Mark’s Place and the TriBeCa Greenmarket a couple of blocks from work on Wednesdays. I don’t ever get tired of eating or serving them. They’re so easy to prepare and, without fail, guests can’t get enough of them.
Word is that the Japanese cultivated them because they can’t take the heat from the more popular peppers. I first had a taste of blistered peppers in Cal Pep when we were in Barcelona. They use pimento peppers over there which has the same subtle sweetness; the shishito are skinny while the pimentos are greener and a little bit more plump.
When blistering either, make sure you watch out for the splattering hot oil. Remove them to a mesh colander on a plate after blistering–using paper towel to drain the oil will just make them soggy.
2 handfuls of shishito peppers, stems intact, washed and dried thoroughly with paper towel
1. Heat a large skillet. Add some oil and let it warm up until almost smoking. Add the shishito peppers and begin tossing around by swiveling the pan.
2. When most of the peppers are blistered on all sides, use a slotted spoon and remove them to a wire mesh colander on a plate to let the excess oil drip and immediately sprinkle with salt. Serve.
Where to eat in Barcelona, Spain