This mild pepper from Japan has become quite the culinary rage over the last handful of years.  I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing them in my garden ever since.

Shishito peppers are slender, bright green, and about the length of your index finger.  They are super flavorful yet mild, with about one in a dozen delivering a memorable amount of heat.  Consider it a party game.

I love serving a huge platter of grilled shishitos with cold cocktails at the start of a big summer dinner party.  Quick, easy, impressive, slightly unusual and pretty much universally adored--there should be no hesitation in adding these to the menu.  Padron peppers can be prepared and served the same way, but will be hotter in flavor overall.

We are in high shishito season right now, so keep an eye out at the market, and definitely grow your own next summer.

	Grilled Shishito Peppers Fresh Shishito Peppers Olive Oil Kosher Salt Lemon Grilled shishitos always fly off the platter when I serve them.  Plan for at least 3-4 per person, if not many more.   Wash the peppers and dry thoroughly. In a large bowl, toss peppers with a generous pour of olive oil, until evenly coated. Grill on high medium-heat until evenly blistered and slightly charred. Remove peppers from grill and transfer directly to a serving platter.  Sprinkle with kosher or other coarse salt, and a very liberal squeeze of fresh lemon juice.  Serve immediately with additional lemon wedges.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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