When I lived in Santa Monica after college, I started a little garden on my balcony. I had fresh tomatoes, butter lettuce (that my dog Peeps loved to munch on), Japanese eggplant, & shishito peppers. My absolute favorite were the fresh shishito peppers and it was such a treat having them grow right on my balcony! They’re sweet, spicy, and add a little kick to a weeknight dinner or whet your palate as a zesty appetizer. The best part? They take a good 15 minutes to make and add so much flavor to your day!
Furikake & Lemon Shishito Peppers
8 oz Shishito peppers
2 tbsp olive oil
2 garlic cloves, minced
Heat the oil in a non stick pan on medium heat. Once the oil is hot, but not smoking, add peppers to the pan and allow them to sizzle. Turn the peppers with tongs until they are blistered, but not charred, about 5-7 minutes. Add the garlic and toss until evenly coated. Continue to cook for a couple more minutes, then remove from heat.
Squeeze some lemon, add salt, and toss with furikake to taste.
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