Fried Shishito or Padrone Peppers

One of my favorite aperitifs is the pan-fried Padrone pepper with salt and a squeeze of lemon. 


You can use either Padrone or Shishito pepper for this; I buy the fresh Padrone peppers at the Farmers market in spring or summer and the Shishito pepper at the Japanese or Korean markets year round. Some of the peppers are spicier than others, but you don’t find that out until you bite into one! The first time I ate them was about ten years ago with Joanne Weir, she has spent a lot of time in Spain where they are a standard dish in the tapas bars.


Get a pan hot with about 2 tablespoons of olive oil. Throw in the peppers and fry until they are popping and browned; around 4 minutes.


Serve hot with a generous squeeze of lemon and kosher salt. A glass of rose pairs well with the pepper (and you almost feel as if you are in Spain).