The blistered green peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime, and soy sauce. Good as a beer snack or as part of a tapas table, but also delicious as a side dish.
In the photos for this recipe, we are using shishito peppers, but you can also use other kinds of small, green peppers, as long as they’re not too hot. Shishito peppers are most common in East Asia, and they turn red when ripe, but they are usually harvested while still green. The flavor is generally mild, except for the occasional hot and spicy ones, and there is no way to tell which one that would be. I am one of those that thinks it makes them even more fun to eat:)
Pimientos de Padròn (green Padrón peppers) are another kind of green pepper you can use for this recipe. The green Padrón peppers originate from Galicia, Spain, but the popular peppers are also grown at other places in Spain and in several other countries around the world. Padrón peppers have a rather mild, slightly bitter taste, which becomes smooth and a little sweet when sautéed. Just like shishito peppers, some of the Padrón peppers would be very spicy.
Tip : After frying, toss the peppers in a good, high-grade sesame oil, lemon, and a bit of soy sauce.
Buy salt for your peppers: