Shishito peppers (not hot) and Padron peppers (a few a hot) 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.
Blistered Shishito Peppers
- ¼ cup parmesan cheese grated
- 1 tbsp grass-fed ghee
- 3 pints shishito peppers
- pinch sea salt
- 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.