Glad you liked them. I recently grilled them at a BBQ and had them with salt pepper and a drizzle of balsamic vinegar and that turned out real good too!
Same. That's how I've done it and been served same way. Also, sauces are nice but don't the flavor or calories. Kosher salt or similar is all they needed!
The pradron has a few more random spicier ones than the shishito would have per dozen peppers.. but are about the same. I like them just pan seared in olive oil with a little "Badia sazon completa" seasoning sprinkled on as they are finished cooking.
Hyperbole much. That was a couple of tablespoons of oil. And it seemed to work perfectly in that pan. I am going to switch to that type of pan so I can toss the peppers around a bit and get them coated with oil. That is always a problem with my typical frying pan.
Try them blistered and squish fresh lime juice and sea salt!! So good! We eat em hot right out of the pan 🔥
Highly suggest another oil with a higher smoke temp, like avocado oil. Some diced ginger is amazing on these too.
My new favorite...Have used sesame oil too. Topped with roasted sesame seeds. Thank you.
Glad you liked them. I recently grilled them at a BBQ and had them with salt pepper and a drizzle of balsamic vinegar and that turned out real good too!
Nice simple recipe.
These have been a favorite for awhile, I can now make them myself after finding my local HEB started selling them
They are easier to eat if you do not take the stems off!
The stems act as great little handles!
Yummy delicious, thanks for sharing.
I've had these peppers before and love them. I prefer them without any sauce.
Sided with some chicken is my go to
I love shishitos! I blister them in the air fryer.
Thank you for the recipe...
thats trash
Delicious!
Looks tasty and easy
Can I use Sriracha sauce and mayo for a sauce?
That sounds like a delicious substitute.
No you may not.
I would not add black pepper to them, personally, nor garlic. Just oil, blister, then, lightly salt after plating. Personal preference.
Same. That's how I've done it and been served same way. Also, sauces are nice but don't the flavor or calories. Kosher salt or similar is all they needed!
I second that no garlic salt that stuff burns in the pan on its own and that black pepper from that can is crap
shishito and padron peppers are the same pepper so ive heard so is this true ?
They are different species, one in Korea one in Spain/Europe.
The pradron has a few more random spicier ones than the shishito would have per dozen peppers.. but are about the same. I like them just pan seared in olive oil with a little "Badia sazon completa" seasoning sprinkled on as they are finished cooking.
Gonna try this one tomorrow!
These and some rice and it’s a great meal
Looks good albeit a little overcooked
Oh! chopsticks!
Thank QQQQQQQQQQQQQQQQQQQQQQQQQ......Sir
You say “brown pepper”?!?!
“Ground” pepper
Ya lost me at the mayo sauce
I just don't get it.
Here you're adding half a gallon of olive oil to roast a few peppers in a non-stick pan. That's just insane...
You just need enough to coat them, not deep fry them.
Hyperbole much. That was a couple of tablespoons of oil. And it seemed to work perfectly in that pan. I am going to switch to that type of pan so I can toss the peppers around a bit and get them coated with oil. That is always a problem with my typical frying pan.
Black pepper on a pepper…..make it make sense
try it with tajin on it.