Originating in East Asia, shishito peppers are growing in popularity all over the world; popping up on restaurant menus, at farmer’s markets and grocery stores over the last couple of years. While these peppers are not traditionally spicy (on average one in every 15-20) every once in a while, you will find a pepper with a serious kick. This is a delicious, easy recipe to try at home.
1 pint shishito peppers
1 teaspoon grapeseed oil
¼ teaspoon sea salt
¼ teaspoon ground cumin
1 lime wedge
Rinse and dry shishito peppers.
Heat oil in pan over medium heat. (A cast-iron skillet works great for this recipe.) Add peppers.
Cook peppers for about two minutes on each side until they are charred.
Meanwhile, mix together the sea salt and ground cumin.
Add a generous sprinkle of the cumin sea salt and a squeeze of lime.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com