Roasted Shishito Peppers

Calling all the daredevils out there!  Anyone in the mood for Russian roulette with these peppers???  1 in 10 can be quite hot.

During our second trip to Spain, we ate Padron peppers at the Mercado de la Boqueria.  One of our most memorable food experiences was eating tapas at  Pinotxo Bar — a recommendation from Rick Steves’ travel books. Owner Juan and his crew cooked some absolutely amazing tapas.   If I close my eyes I can almost still picture the food.

Shishito Peppers are close enough to relive the experience of savoring Padron peppers.  I purchased some at the Oak Park farmers market this past Saturday and I didn’t want them to go to waste.

Shishito Peppers are small sweet, slender and thin walled.  They can be grilled or cooked in a pan, eaten raw or in salads.

I roasted mine in a skillet.


Shishito pepers

1 tbsp Olive oil

Kosher salt


Step 1: Wash the peppers and dry them thoroughly

Step 2: Heat the olive oil in a large skillet over high heat until just smoking. Add the peppers and toss until skins are blistered and flesh is softened — About 3 minutes.  Transfer to a plate, sprinkle with kosher salt and toss.  Best eaten warm.

Attention: We must take chances as we only live once — take a risk and eat some Shishito or Padron peppers —  Carpe diem!