I've had a love affair with shishito peppers since I first tried them at a tapas restaurant in Barcelona. Luckily, they've grown in popularity and you can find them at most Asian markets and at many farmers' markets. You can order them from The Veggie Vendor on KPM2Go.
An East-Asian variety of pepper, it has found its way into cuisines across the globe. The thin-skinned peppers you'll find in farmers' markets are four or five inches in length and are harvested when they are deep green in color, although they will eventually turn red.
Predominately mild in flavor, about one in ten will be fiery hot to taste - so watch out.
Preparing them can be ridiculously easy. Simply toss them in olive oil and grill until blistered. (You can also blacken them in a heavy cast iron skillet.) After cooking, I like to place them in a zip top plastic bag and let them steam for three minutes. Sprinkle them with flaked sea salt and serve immediately.
They also pair delightfully well with fresh corn-off-the-cob in the following late-season salad.
Shishito and Fresh Corn Salad
Ingredients 1/4 cup plus 2 teaspoons olive oil, divided 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin
1/4 teaspoon chili powder 1/4 teaspoon black pepper
1/8 teaspoon salt
6 ears of corn
8 to 10 shishito peppers, trimmed, seeded, and finely chopped
1/2 cup diced red onion
2 tablespoons chopped fresh basil 1 teaspoon chopped garlic Prep Steps 1. Whisk together 1/4 cup olive oil, lime juice, cumin, chili powder, pepper, and salt; set aside.
2. Using a sharp knife, trim kernels from each ear of corn. Heat 1 teaspoon olive oil in a sauté pan. Add corn kernels and cook, stirring frequently until tender, about 3 minutes. Set aside.
3. Heat remaining olive oil in a sauté pan. Add diced shishitos and cook, stirring frequently until tender, about 4 minutes. Set aside.
4. Stir together corn, peppers, red onion, basil, and garlic. Pour olive oil mixture corn salad and stir together.