Uchiko in Austin are the shishito peppers. They arrive piping hot from the pan, blistered and sprinkled with crunch salt, and I can't help but burn my greedy little fingertips eating them. Shishitos are a relatively mild pepper - with a spicy lurker here and there - and so you can eat the little guys in one bite, seeds and all.
When I saw shishito peppers for sale at the Union Square Greenmarket on Friday, I sprung at the chance to try my hand at blistering them at home. How hard could it be?
gin gimlets) for a crowd.
Blistered Shishito Peppers
1/2 pound whole shishito peppers, washed and completely dried
1 tsp. canola oil
Heat a large, heavy-bottomed skillet over high heat until screaming hot. (A drop of water should dance across the surface.) Meanwhile, in a medium bowl, toss the peppers with the oil until evenly coated. Once the pan is hot, add the peppers and cook until well blistered all over, stirring occasionally with a wooden spoon.
Remove the peppers to a plate, sprinkle generously with salt, and serve immediately.
Serves two as a snack or appetizer.