Have you ever had shishito peppers? These little guys are the Japanese cousin to Spain’s Padron peppers and are full of high anti-inflammatory properties. I’ve recently become hooked as they make for a great FODMAP snack or even as a quick appetizer to serve to a crowd. I have bought them at regular grocery stores like Trader Joes, Sprouts and HEB so they are becoming much more mainstream. I’ve also seen them pop up on a multitude of restaurant menus which is a great appetizer dish to order for us FODMAPPERS.
The fun or scary part (depending on how you look at it) of eating these peppers is that 1 out of every 10 can be spicy. The scary part for me is there is no way to find out without biting in. In the past, I have made my husband bite into each and every pepper to test the spice level. Now if that’s not love I don’t know what is!
Shishito PeppersPrint Recipe
- 1 package of Shishito Peppers, washed
- 2 Tablespoons Sesame Oil
- Sea Salt for taste
In a large wok or skillet, heat oil on medium high heat. Add peppers to the pan and cook for about 10-15 minutes or until peppers become evenly blistered.
Remove from pan and add salt.
These will make lots of noises as the oil is hot and the peppers are blistering, be careful not to get burned!