Do you love shishito peppers from your favorite Japanese restaurant? Well – now you can make them at home. So easy and so delicious!
Shishito peppers are small, slender chili peppers that turn from green to red upon ripening. They are enormously delicious, easy to prepare, finger-friendly, and make the perfect appetizer.
Native to Japan, the slender, green peppers have a fresh crunch raw or a tender bite when cooked. They have a whisper of a peppery flavor, with a faint note of citrus. And – approximately 1 in 10 have a real kick! So popping peppers can be like playing roulette – mild, mild, mild, HOT! So beware!
Very little prep is necessary to bring out their yummy flavor. Simply heat extra virgin olive oil or sesame oil in a heavy skillet over medium-high heat, and cook washed peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with a bit of sea salt and they are ready to enjoy!
They are also wonderful grilled, broiled, tossed on pizzas or served alongside any protein.
Curry & Herb Sweet Potatoes
Serving Size: 6
5 C sweet potatoes or yams, cut into 1-2 inch cubes
1 medium onion, finely chopped
1/2 C cilantro, chopped
1/2 C parsley, chopped
1/4 C unrefined sesame oil
1 T ginger, minced
2 T garlic, minced
1 tsp brown mustard seeds
1 tsp ground turmeric
1 tsp ground curry powder
1/4 tsp Celtic sea salt
Lightly steam the sweet potatoes or yams until tender (not mushy).
Heat the oil in a pan on medium high heat and stir-fry the mustard seeds until they just pop.
Now add in the turmeric, curry powder, ginger and garlic.
Stir in the sea salt and onions and cook until the onions are translucent.
Stir the cilantro and parsley into the mixture.
Place the sweet potatoes in a mixing bowl and gently fold in the onion and spice mixture.
Serve and enjoy!
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