Shishito Peppers 2 Ways Recipe

Time20m

Serves2

Sautéed: shishito peppers with garlic, balsamic glaze, Maldon sea salt, Aleppo pepper, focaccia garlic toast V

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Sauté the Peppers
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2
Cook the Peppers
Add shishito peppers to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the peppers are blistered and tender.
3
Season the Peppers
Drizzle the balsamic glaze over the sautéed peppers and sprinkle with Maldon sea salt and Aleppo pepper. Toss to combine.
4
Toast the Focaccia
In a separate skillet, toast the focaccia slices until golden brown. Optionally, drizzle with a little olive oil before toasting.