Preserving Shishito Peppers Recipes
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
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- Even though we are using vinegar (a natural preservative), we always recommend sterilizing your jars. Boil them under water for 10 minutes and remove to allow to cool.
- Always start by thoroughly cleaning your shishito peppers under cold water. Ensure any dirt is gone before slicing.
- Cut off the stems and slice the peppers cross-wise into chips, approximately 1/4 inch thick.
- Always fill your jars before adding the brine. This will ensure that you fill as much room as possible with peppers, not liquid!
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