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Sautéed Shishito Peppers with Himalayan Salt and Lime
My sister once told me how wonderful Japanese shishito peppers so I grabbed a bag of them at Trader Joe’s this week. I made this easy sautéed shishito peppers with Himalayan salt and lime recipe. Simple & delicious. These peppers are mild in heat but so very flavorful! My son didn’t try them but my daughter, husband, and I thought they were delicious.
Sautéed Shishito Peppers with Himalayan Salt and Lime
Ingredients:
- 2 tsp olive oil
- 6 oz shishito peppers, washed
- Himalayan pink salt
- Zest and juice from 1/2 a lime
How to Make Sautéed Shishito Peppers with Himalayan Salt and Lime
Heat the olive oil in a skillet over medium heat. Add the shishito peppers to the skillet and sauté, tossing frequently, until blistered and tender, about 10-12 minutes.
Remove from the heat and sprinkle with Himalayan pink salt, lime zest, and juice from half a lime.
Toss until evenly coated. Serve immediately. Enjoy.
Servings: 4
Equipment
Ingredients
- 2 tsp olive oil
- 6 oz shishito peppers washed
- Himalayan pink salt
- Zest and juice from 1/2 a lime
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the shishito peppers to the skillet and sauté, tossing frequently, until blistered and tender, about 10-12 minutes.
- Remove from the heat and sprinkle with Himalayan pink salt, lime zest, and juice from half a lime.
- Toss until evenly coated. Serve immediately. Enjoy.
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I have never seen shishito peppers over here..This looks and sounds amazingly delicious.
I’ve been seeing shishito peppers all over the blog world lately and yours is another post that has me seriously wanting to make them!!
i’ve never noticed that particular type of pepper at my store, but that doesn’t mean it isn’t there–i’ll be on the lookout! i think the simple preparation sounds wonderful!
I have never heard of these peppers! I hope I can find them in my TJ’s, because they look and sound delicious!
Shishito peppers are easy to grow. They’ll even grow in a pot if it’s large enough. And please believe me, one plant is all you need, they’re so prolific! Odd thing about them is that maybe one individual pepper out of 20 or 25 from a single plant will have some heat to it, not enough to bother, but definitely warm on the tongue.
I prepare long Italian peppers in a similar way. They taste so good. I have never seen these Japanese peppers, but the way you prepared them looks delicious.
I received dome fancy Himalayn salt as a gift so I’m going to try it with peppers – can’t wait to taste it
I’m so glad shishitos are becoming more common! They are so tasty.
There is a local restaurant that has these on the menu. These turned out perfect. Thank you!