Califonia Bountiful

Shishito peppers

The best appetizers pack serious taste sensation into bite-sized packages, and this dish doesn't disappoint! "Sautéed shishitos are great to nibble on with drinks, and they're insanely easy to prepare," says chef Adam Tortosa.

Executive Chef Adam Tortosa
1760 Restaurant, San Francisco

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1/8 cup hazelnuts
1 cup pitted and chopped Castelvetrano olives, plus brine (see note)
1 tbsp. grapeseed oil
2 cups shishito peppers (see note)
2 tbsp. soy sauce
Pinch of smoked Maldon salt (see note)


Roast hazelnuts briefly in the oven. When cool, chop to about the same size as the olives and set aside. Meanwhile, heat a black steel or cast iron pan until very hot and add grapeseed oil. Add peppers and toss with oil. Cook for about 3 minutes, tossing often. When peppers are charred and softer, turn off heat, add olives with brine and soy sauce. Toss in pan and then plate. Sprinkle with smoked Maldon salt and crushed hazelnuts.

Notes: Padrón peppers can be substituted for the shishito peppers, but they can be hot, so choose accordingly. You can also use jalapeño peppers. Any green olive can be substituted for the Castelvetrano olives. Maldon salt, which is sold at specialty stores, is the preferred variety, but any other sea salt will do.

Serves 1 to 2

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