Why We Like It
This Japanese variety of pepper looks a little like a shriveled jalapeno, but they are actually slightly sweet and smoky, with just a little hint of a kick. Cook them in a skillet for a few minutes and they become blistered, melt-in-your-mouth tender, and insanely good! Padron peppers (which originated in Spain) are very similar to shishitos and can also be prepared this way. We first experienced these peppers at a restaurant in Portland and were instantly addicted! Check out our coaching tip to learn more!
Heat the Oil:
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You can cook these dry (without oil), or you can add oil to the skillet if you prefer. If you cook them without oil, you can drizzle oil on them at the end for a nice touch. If using oil, add to a large skillet over high heat. Wait until the skillet is hot before adding the peppers. |
Saute the Peppers:
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Add the peppers to the hot skillet and cook, stirring occasionally, for about 5-10 minutes, until they soften and begin to blister. |
Add Salt:
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Sprinkle the peppers with your favorite salt and toss to combine. |
Serve and Enjoy!
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Eat the entire pepper (except the stem)! |
Nutrition Information for one serving
- Calories: 45
- Fat: 4 g
- Saturated Fat: 0.6 g
- Cholesterol: 0 g
- Total Carbohydrate: 0 g
- Fiber: 0 g
- Total Sugars: 3 g
- Protein: 1 g
- Sodium: 100 mg
Recipes to Try
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