Type what you have

Ingredients

• ✓ shishito pepper
• avocado oil
• lemon
• sea salt

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ shishito pepper
• vegetable oil
• soy sauce
• lime juice
• honey
• ginger

Instructions

1. 1 Preheat an air fryer to 390 degrees F (199 degrees C).
2. 2 Toss peppers with oil in a medium bowl to coat. Place peppers in the air fryer basket. Cook until blistered and tender, shaking basket halfway through, 6 to 7 minutes.
3. 3 Meanwhile, combine soy sauce, lime juice, honey, and ginger in the same medium bowl. Add cooked peppers and toss to coat. Serve warm.

By Allrecipes

Ingredients

• ✓ shishito pepper
• sesame oil
• soy sauce
• ginger
• garlic
• salt

Instructions

1. 1 Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
2. 2 Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
3. 3 Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
4. 4 Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.

By France Cevallos

Ingredients

• ✓ shishito pepper
• olive oil
• lemon
• salt
• lemon
• sea salt
• olive oil
• vodka
• vermouth
• ice

Instructions

1. 1 Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
2. 2 Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
3. 3 Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
4. 4 Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

By peppini

Ingredients

• ✓ shishito pepper
• hatch chile turkey
• hatch chile cheese
• white bread
• spinach
• red onion

Instructions

1. 1 Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
2. 2 Place the panini on a panini press for 5 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
4. 4 Plate the panini with the peppers.

By Dietz Watson

Ingredients

• ✓ shishito pepper
• sesame oil
• salt
• black pepper
• mayonnaise
• soy sauce
• sesame oil
• garlic

Instructions

1. 1 Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
2. 2 Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
3. 3 Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

By Soup Loving Nicole

Ingredients

• ✓ shishito pepper
• angel hair pasta
• butter
• olive oil
• garlic
• salt
• zucchini
• yellow squash
• red pepper flakes
• shrimp
• green pea
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
2. 2 Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
3. 3 Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
4. 4 Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

By Lindsey Krauss

Ingredients

• ✓ shishito pepper
• beef brisket
• soy sauce
• white sugar
• garlic
• black pepper
• egg

Instructions

1. 1 Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
2. 2 Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.

By jjlee

Ingredients

• ✓ shishito pepper
• mayonnaise
• parsley
• garlic
• salt
• edamame
• long-grain brown rice
• parsley
• cilantro leaf
• red onion
• red pepper
• black pepper
• vegetable oil
• vegetable oil
• honey
• sesame seed burger bun

Instructions

1. 1 For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. 2 Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3. 3 Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. 4 Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5. 5 Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6. 6 Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

By dinehaus