Pan-Fried Peppers

Back

Ingredients:
2 Tbs. vegetable or olive oil
8 ounces fresh Shishito peppers, left whole with stems and seeds intact
     (Other peppers such as Jalapeños and Poblanos work as well)
1/4 tsp. course sea salt
2 large garlic cloves, thinly sliced
2 tsp. fresh lemon juice

Preparation:
Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute. Add whole peppers and 1/4 teaspoon course sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes.

Add thinly sliced garlic and continue to stir constantly until peppers are blistered all over, about 2 minutes longer (some peppers will be soft and some will be slightly firm, depending on size). Transfer peppers to paper towels to drain briefly, then place peppers in medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional sea salt and toss to coat. Serve immediately.

History:
The first time we had these was in a Tapas Bar in Spain.

Note:
Shishito peppers are found in Japanese markets.