InstaCooking — Recipes from the Dishing Instagram


Pand Fried Shishito PeppersWe’re frequently asked for recipes for the meals we cook and then post to our Instagram feed. So, we’ve decided to devote a new column to just that.

The first comes from last week. During my weekly shop at the Jackson Whole Grocer, I stumbled upon some shishito peppers. Given that I have never found them in Jackson outside of our restaurants (and trust me, I always look when I’m at the store), I scooped up all the peppers in the bin (sorry!) and brought them home.

I know, there’s probably people rolling their eyes saying, “those are so four years ago.” But I still and always will love shishito peppers. I’ve been known to eat a whole bowl of them, myself. I’ve hauled them home with me from the farmers market in Salt Lake City like precious cargo. I’ve even tried to buy them online, but they are always sold out.

They are so simple yet so flavorful. There are no utensils required (use the stem!). And all they need is a little char in a skillet with some oil, a squeeze of lemon and a dash salt. Depending one the batch, only one in five may be hot. Sometimes, every other one may be spicy. It’s kind of like roulette.

So Friday, when my husband was out late with friends, I made one of my Single Girl Meals, a big pan of shishitos. Here it is, for those who asked for it.

Pan Fried Shishito Peppers


  • 3 tablespoons avocado oil (you can use vegetable or grapeseed, too)
  • 1 pound fresh, whole shishito peppers
  • 1 garlic clove, thinly sliced (see note below)
  • Sea salt to taste
  • Lemon juice to taste


  • Heat oil in a skillet over medium high heat. Add peppers, turning frequently so they blacken and blister evenly. When they are almost finished, add the garlic until it's fragrant. Transfer to a bowl, add salt and lemon juice to taste.
  • Note: I like my garlic sliced really thin so that it melts more than it does sautees when it's in the pan. If you've ever seen the film Goodfellas, you'll know what I mean when I say razor blade thin.


The finished product from a batch I hauled home from Salt Lake last summer. I shared these.

The finished product from a batch I hauled home from Salt Lake last summer. I shared these.



About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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