Shishito Peppers


These small sweet Japanese peppers remind me of Italian ‘Friarielli”, small green peppers from southern Italy. The shape and color are different, but the flavor is pretty close. Be careful of the random extra-hot one that always, inevitably, happens in the bunch. It’s impossible to tell from the outside, so you’ll have to byte it…
The recipe is so easy it’s impossible to go wrong…


  • 1/2 lbs fresh Shishito Peppers
  • 3 cloves of Garlic
  • Extra Virgin Olive Oil
  • Dry chili peppers
  • Black Pepper

Grab a nice bunch of fresh shishito peppers, throw them in a large non-stick aluminum pan (or a thin wok), add 2-3 cloves of garlic, extra virgin olive oil, dry chilly pepper, a pinch of black pepper and turn the flame on to high. As soon as the oil starts to fry, toss the peppers frequently by moving the pan, cover with the lid and let them cook in their steam. Keep tossing them frequently and as soon as they start to get charred, bring them to the table. Shouldn’t take longer than 10 minutes. Sprinkle them with salt (you can finally use one of your fancy salts from Cyprus, the Kalahari desert, the Himalaya or the Hawaii). Last suggestion, eat the peppers while still hot. It’s a nice side for a steak, grilled chicken or fresh mozzarella. Make sure you have bread at hand.



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