This
weekend was all about enjoying time outside and relaxing. We’ve had a stretch
of gorgeous, sunny days in the city, so it’s been fun to enjoy our rooftop,
walk along the river, and finally embrace New York’s newest mode of public transportation,
the Citi Bike!
On
Saturday morning, before our bike ride, the Mr. and I strolled through the
farmers market and picked up some local Shishito peppers for dinner. These
small, mild, Japanese green peppers have slowly been appearing on restaurant
menus all over the city and have recently become our favorite appetizer / side
dish.
They’re
extremely easy to prepare and taste exceptionally good in the summertime with a
sprinkling of olive oil, sea salt and a wedge of lime.
Blistered
Shishito Peppers
½ pound
fresh Shishito peppers, rinsed and patted dry
1
Tablespoon Olive Oil
½ Teaspoon Sesame Oil
Sea Salt
Optional:
Sprinkling of toasted sesame seeds and a wedge of lime
Heat a
grill pan to medium-high heat.
Toss the
Shishito peppers, olive oil, sesame oil and sea salt in a large bowl and mix to
thoroughly combine. Carefully place the peppers on the grill pan in a single
layer and cook until the skin of the peppers appear charred/blistered
(approximately 3-5 minutes). Toss the peppers and cook for another minute or
two, until evenly charred/blistered on all sides.
Remove
from the grill pan and season with additional salt to taste. Serve immediately.
