If you follow us on Instagram, you would see that we’re constantly posting new recipes to our feed regularly. What can we say? We love to cook! But not only do we post our recipes to get you inspired, but we also boost regularly so that we can boost our platform too and make us more visible. We could use Upleap to do this but we like to do it organically with our posts. Although, that can be very time-consuming so I can see why other content creators would read the Upleap reviewed article and use certain tools to promote their page instead. We’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.
Ingredients
- 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
Instructions
- 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.
Â
The finished product from a batch I hauled home from Salt Lake last summer. I shared these.
Â
