Wednesday, September 05, 2012
Shisito peppers are usually very mild, though different batches can vary in heat. They make a quick and easy appetizer.
sea salt (preferably Maldon)
raw sesame seeds (optional)
Rinse the shisito peppers and shake off all of the excess water and allow to dry a little (or rub with a towel).
The sesame seeds are optional. Just roasted raw sesame seeds have the best flavor, but you can use pre-roasted sesame seeds if that's what you have. To roast the sesame seeds, heat a small pan, and then dry roast the sesame seeds until they start to brown, stirring frequently so that they roast evenly. Set aside.
Heat a saute pan. Add a generous glug of olive oil. Add the peppers when the olive oil is hot. Saute until the peppers blister and have brown-black spots. Put peppers in a serving bowl, and stir in a generous sprinkle of sea salt. Top with sesame seeds if you are using them.