Blistered Shishito Peppers

Blistered Shishito Peppers

Shishito peppers and Padron peppers (1-2 hot peppers in every bunch) are one of my favorite summer veggies. I’ve only recently started to see them in grocery stores, before that I could only get them at the farmers market or at restaurants. One of the reasons that I love them is that you can only get them for a couple of months (so don’t wait!) and the other reason I love them is that they a quick to prep and quick to cook.

Prep Time: 50min

Cook Time: 5-10 min

Servings: 4

Ingredients  

• ¼ cup parmesan cheese grated

• 1 tbsp grass-fed ghee

• 3 pints shishito peppers

• pinch sea salt

Instructions 

• Rise, dry, and remove dried flower from shishitos (if any).

• Add ghee to large skillet over med-high heat. Add shishitos and stir pan frequently to evenly blister the peppers. Add a pinch of sea salt.

• Remove from pan and sprinkle with Parmesan cheese and serve. Best eaten immediately.

Padron peppers from Tomatero Organic Farm