Sauteed Shishito Peppers

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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Good olive oil

1/2 pound shishito peppers 

Kosher salt and freshly ground black pepper 

1/2 lime 

Flaked sea salt, such as Maldon 


  1. 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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