Open Thursday - Sunday 9-5
Most Unique Selection of Nursery Plants
in the Tyler & East Texas area
Heat olive oil in a sauté pan or skillet until it’s good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. It can take anywhere from 5 to 10 minutes to cook a panful of peppers, depending on the heat and the skillet.
When the peppers are blistered, toss them with sea salt and add a squeeze of citrus if desired. Serve them hot. Pick them up by the stem end and eat the whole thing—minus the stem.
Roasted Shishito Pepper
2 pints Japanese Shishito Pepper, rinsed and patted dry (leave stems on)
1-2 Tablespoons olive oil
Lemon or lime wedges (optional)